Wash the sweet potatoes thoroughly, rub them with oil and a little salt, and wrap in foil. Peel and deseed the pumpkin, cut into large slices, rub with oil and salt as well. Place everything in the oven preheated to 180°C for about an hour. Then let cool slightly, remove the sweet potatoes from the foil and peel off the skin.

Cut the cherry tomatoes in half, drizzle with oil, lightly sprinkle with salt, and place in the oven cut side up for 15 minutes until they roast and slightly grilled on top.

In a heavy-bottomed pot, sauté finely chopped onion and garlic in olive oil until translucent. Roughly chop the pumpkin and sweet potatoes, add them to the pot and sauté briefly as well. Then pour in the broth, add the tomato passata, spices, salt (you can even add a bit of sugar to taste!), and simmer covered over low heat for 10–15 minutes.

Blend with a hand blender until it becomes a chunky purée.

Serve in deep bowls with a good piece of challah, drizzle with olive oil, top with roasted cherry tomatoes, and sprinkle with thyme.