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Preheat oven to 400 degrees.
Pierce pumpkin and sweet potato with a knife.
Cut off top of garlic head and rub with olive oil.
Place all of the above on a cookie sheet and roast until tender. (about 30-45 minutes)
Remove from oven and allow to rest until cool enough to handle.
Peel roasted pumpkin, sweet potato and garlic and put into a large soup pot. Mash with potato masher.
Add vegetable broth and peanut butter.
Continue mashing until smooth. ( a stick blender works well here.)
Add ginger, saffron and salt.
Cook over medium heat until soup begins to bubble.
Lower heat and simmer for 20 minutes, stirring occasionally. If soup is too thick, add more vegetable broth.
Serve in large soup bowls with sprinkles of fresh parsley.
A big slice of toasted bread rounds out the meal perfectly.
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