Pre heat oven to 175℃ and line two baking trays with baking paper.
Roughly chop the pumpkin and carrots and spread evenly onto the baking trays.
Lightly smash the garlic cloves using the side of a knife and add 2 to each tray.
Splash the veggies generously with olive oil and make sure they're well coated. Then sprinkle evenly with the paprika and turmeric.
Bake in the oven for about 45 minutes, or until the pumpkin and carrots are soft.
Remove from the oven and allow to cook for 10-15 minutes. Then add all of the veggies to a large blender jug or food processor. Don't forget to remove the skin from the garlic.
Add a good shake of salt & ground black pepper and the stock and blend until smooth. If the soup is too thick, add water until you reach your desired consistency.
Notes
The other spice mix I like to use is ginger and cinnamon. About a teaspoon of minced ginger and ½ teaspoon of cinnamon.
Add a dollop of cream, yoghurt or coconut milk and enjoy with fresh crusty bread or grilled cheese on toast.