½ large grey crown pumpkin

1 large carrot

2 onions

3 cloves of garlic

3 cups chicken stock/broth

2 tablespoons butter

½ cup cream or milk

½ teaspoon Himalayan Salt

¼ teaspoon cumin & turmeric

cut pumpkin, carrots and onions into cubes
place pumpkin, carrots and onions into baking tray with a drizzle of olive oil
remove skin from garlic and wrap in tin foil
Roast until vegetables are fully cooked
Place roasted pumpkin, carrots onions and garlic into large soup pot
Add stock/broth, butter, salt, cumin and turmeric
Bring to a slow boil and then reduce heat to medium low
Blitz with a stick blender until completely smooth
stir in cream or milk adding extra until desired consistency is achieved