Cream of Pumpkin and Roasted Sweet Potato Cream with Spiced Peas

Put the pumpkin and sweet potato, cut into slices not too thick (so that they are done before) in the oven, at about 200 degrees, with heat up and down.

Once ready, remove the skin and reserve a few pieces of sweet potato. In a bowl, add the EVOO, the curry, a little cayenne and the peas. Stir well. Pour them on the baking sheet on parchment paper, and let them bake, lowering the heat a little (about 180 degrees). You control the time until they are crispy.

In the blender, add the pumpkin, sweet potato, coconut milk, almond milk and spices.

Pour a little oil in the pan and sauté the sweet potato pieces that you had reserved, with a little cayenne or sweet paprika if you prefer.

Serve the cream, garnished with the spiced peas on top and the sautéed sweet potato,