Add oil to pan, heat on medium high. Swirl to coat pot.

Add onion and garlic, sauté, stirring occasionally to prevent burning, until soft and lightly browned, about 6 minutes. Add the cumin and red pepper, sauté one minute till fragrant.

Add the peeled cubed sweet potatoes. Toss in spices and oil.

Add stock to pan with onions and bring to a boil.

Boil potatoes until soft.

Slowly add in cream and cheese, mixing well.

Return heat to medium high.

Using an immersion blender, blend soup until thick and creamy.

Stir in salt.

Divide soup evenly among 6 bowls; sprinkle roasted hazelnuts evenly over top.

Garnish with parsley or fresh diced sage if desired.