Cut your potato and pumpkin into large chunks and roast in the oven for approximately 60 min until flesh is soft. Drizzle with olive oil and salt and pepper before placing into the oven.

Place olive oil in the pot your going to be using for your soup, add the onions just until translucent in color add the chopped garlic and herbs( rosemary and thyme). Stir for a few minutes. Remove and discard herbs.

Turn off heat. When your pumpkin is ready and soft, scoop out the flesh with an ice cream scooper and place in the pot with your onion, do the same for the potato. You can also use the canned pumpkin pure if you want.

Turn on the heat again and add your spices! Cinnamon, black pepper, cumin, salt, cloves. Whatever you like really.

Add your broth and let simmer for about 25 minutes.

With a hand held mixer, place in your pot directly and mash until puréed.

Place your saffron threads into your cream and place in a sauce pan just until you start smelling the amazing scent of the saffron. Make sure not to boil, this should only take a few minutes.

Add the infused cream to your soup and stir. Turn off the heat.

You can serve this in cute mini pumpkin bowls which you can place on top of each plate especially with thanksgiving coming. Top with a swirl of cream and fresh cut chives along with any other topping you like.

Enjoy :)