Roast Pumpkin Soup

With rain falling from the sky and a cool breeze at your back, all you feel like is something that will warm the soul, and let me tell you, this soup sure does the trick. This is an adapted recipe from my mum's, it's super easy and delicious.

 
What you will need:
To create:

1 medium pumpkin, chopped in to roughly 2cm cubes (don't be too fussy as you blend it later)
1 small-medium sweet potato, roughly chopped like the pumpkin
1 medium brown onion, roughly chopped
1-2 garlic cloves, chopped
4 cups vegetable stock (you may need a bit more depending on the size of your veggies)
1 dessert spoon of curry powder
salt and pepper
olive oil

- Oven to 200 degrees

- In a bowl combine the pumpkin, sweet potato, onion and garlic, drizzle with olive oil and sprinkle the curry powder over, season here, toss to coat all veggies well
- Roast in the oven for about 40 mins (or until cooked through and slightly golden)
- Place roasted vegetables into a large pot on the stove and pour in stock (put a bit less than recommended as you can always add more once you have blitzed it), simmer for about 20 mins,
- Blitz with stick blender, add more stock if it's too thick
- check if it needs seasoning again

- Serve with toast, fresh coriander and natural yoghurt/cream