Roasted pumpkin soup

Roasted Pumpkin Soup
1/4 Jap/kent pumkin
3 or 4 cloves garlic, skin on
1 onion
2 carrots
about 5 inches sweet potoato
3 biggish or 4-5 small poatotes
Chicken stock (I use powder)
salt, pepper, nutmeg and parsley

Peel and chop pumpkin, put on sprayed tray with garlic cloves, skin on. Spray or oil the pumpkin, sprinkle with salt, pepper and nutmeg.
Roast on 220 ish for a good half hour to roast the garlic and develop flavour.
Meanwhile, chop and dice onion, saute in a dribble of oil, dice up the other vegetables and take pumpkin out, loosen the garlic cloves and pop the flesh into the onion and smoosh away with a wooden spoon, start to add the veggies, give a generous sprinkle of stock powder and then cover with water. I cook it until its all breaks apart and mushy, check seasoning, shred parsley, chuck it in, then blend with a stick blender