For the soup, place the sweet potato, pumpkin, onion, rosemary and oil into a baking tray. Season with salt and pepper and mix together to coat. Cut the top off the globe of garlic, drizzle with oil and wrap in foil. Place onto the same tray and roast all together in the oven at 200°C for 35-40 minutes or until the vegetables are cooked and the edges are browned. Place into the blitzer with the stock. Unwrap the garlic and squeeze in the cooked pulp. Blitz together till smooth.  For the wedges, place the potato wedges, rosemary, olive oil, salt and pepper , garlic powder and smoked paprika into a bowl and mix together. Place onto a baking tray and roast for 35-45 minutes or until golden and crispy. For the sandwich, mix together the diced chicken, mayo, Dijon mustard, honey, chives or spring onion and season well with salt and pepper.  Use it to fill the sandwich, trim off the edges and cut into quarters. Serve with the soup and paprika potato wedges.