Pumpkin and carrot soup

500g pumpkin, chopped

250g carrots, chopped

1 onion, chopped

2 cloves of garlic

1/2 tsp chili flakes

1/2 tsp ground ginger

1/2 tsp cumin seeds

1/2 tsp paprika

chicken, vegetable stock or water

Place all the ingredients into a large roasting pan. Drizzle over some olive oil and toss. Roast for about 30 minutes.

Transfer into a pan, add some stock and cook for 5-10 minutes.

Blend until smooth.