Sweet Potato & Pumpkin Soup

Put a dash of olive oil into a large saucepan and add a diced onion, stir until soft. Add 1 tspn minced chilli and 2 tspsns minced garlic. Chop up some sweet potato (kumera) and pumpkin (I used butternut), and place in pan with about 4 cups vegetable stock. Bring to boil and simmer for 20 mins. Puree with stick blender & season to taste. Add small can light & creamy evaporated milk or fresh cream and heat gently for another 5 mins.
To serve in bread 'bowls' as above, slice top off bread cob, scoop out chunks of bread from inside and bake in hot oven (210 degrees c) for 5-7 mins. Place on serving plate, ladle soup in and arrange 'lid' and bread chunks around the cob, as soft croutons. Eat bowl after the soup!