Gemma’s pumpkin soup

Top tip – it’s a good idea to set aside some stock to add to the soup if needed, as you can make the soup thinner but not thicker!

• 5 mini pumpkins
• 1 sweet potato
• 1 small bulb of garlic
• Cumin and coriander (chilli flakes if you fancy spice)
• 2 Carrots
• Half an onion
• 1 litre of veg stock

1. Chop up pumpkins and sweet potato the same kind of size, drizzle with oil, spices and seasonings
2. Roast the pumpkins, potato and garlic for around 45 mins (until pumpkins are soft)
3. When nearing the end, boil carrots and onion in the veg stock for 15 minutes, until carrots are soft
4. Blend everything together (adding stock if needed)