Prepare your vegetables: peel away the skins and chop pumpkin, sweet potato, potato, carrot and onion into large chunks of similar size. Place them all into a large pot, along with garlic cloves.

Cover vegetables with stock and place on the stove over high heat. Bring soup to a boil and then reduce to a simmer. Cook for one hour, or until all vegetables a soft.

Blitz your soup using a stick blender or high powered blender (you may need to do this in batches). Add cream, salt and pepper and stir to combine.

Meanwhile, if using, dice your bacon and pan fry until crispy. Stir this through your soup.

Serve with a dollop of sour cream and sprinkling of diced chives.