Heat the oven to 200°C, 180°C fan. Toss the sweet potato and pumpkin in 1tbsp olive oil and some seasoning, and roast on two large baking trays for 30 minutes, until tender.
Heat 1tbsp of the oil in a large saucepan, add the onions and garlic, and sweat for 5 minutes over a gentle heat, until soft but not coloured. Add the roasted vegetables and hot stock. Bring to the boil, then reduce to a simmer and cook for 5 to 10 minutes.
For the crisps, make six circles of Parmesan on a lined baking tray and bake for 5 to 6 minutes until melted, remove from the oven and allow to cool.
Heat the remaining oil in a small sauté pan and fry the sage for 1 minute on each side until crisp; remove with a slotted spoon to paper towel. Purée the soup with a stick blender until smooth, stir in 100ml cream, and serve in warmed bowls topped with a swirl of cream and a sage leaf, and Parmesan crisps on the side.
The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.