• Spray sweet potatoes on both sides with non stick vegetable spray.
• Place on a baking sheet, cut-side down and bake for 350 degrees for one hour or until fork tender.
• When cool enough to handle, scoop out potato pulp and set aside, discard skins.
• Melt butter in a large Dutch oven over medium high heat.
• Add shallots and garlic; saute until shallots are translucent and garlic is golden.
• Add sweet potatoes to mixture in Dutch oven, breaking up potatoes as you stir.
• Add broth; whisk to combine.
• Whisk in pumpkin, spices, and salt.
• Bring to a simmer and simmer uncovered over medium-low for 15 minutes, whisking occasionally to prevent scorching. Reduce heat to low.
• With a stick blender, or transferring soup to a blender, process soup until smooth.
• Stir in milk and honey; simmer over low heat for 5 more minutes.
• Season with salt and pepper.
• Serve garnished with a dollop of sour cream and croutons.

For the croutons:

• Using a small cookie cutter, cut bread into soup croutons (I used a pumpkin shape cutter).
• Brush croutons with olive oil and dip in cinnamon sugar.
• Bake at 200 degrees for about 10 minutes, until croutons are golden.