Sweet potato cream soup

Peel the garlic, chop or slightly crush the cloves. Peel the remaining vegetables and cut them into cubes.

Heat the oil in a saucepan, fry the garlic, add the rest of the vegetables, increase the heat to high, and let them change color a little and “set.”

Pour in the broth, add salt, pepper, and spices, bring to a boil, reduce the heat so that the soup bubbles slightly, and let it simmer for 15-20 minutes until all the vegetables are soft.

Remove from heat and puree with a blender.

Garnish with pumpkin seeds, and optionally, add a bit more olive oil when serving.