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SPICY PUMPKIN & SWEET POTATO SOUP

1 tbsp coriander seeds
2 tsp cumin seeds
2 tsp oregano
1 tbsp fennel seeds
1/2 tsp paprika
1/2 tsp salt
1/2 tsp whole black peppercorns
1 clove garlic
2 tbsp olive oil
1 medium pumpkin
3 sweet potatoes
1 large onion chopped
800ml vegetable stock
Preheat oven to 200 deg, in a mortar, grind coriander,cumin, oregano, fennel,paprika,salt and peppercorns into a coarse powder. Add garlic and one tbsp of oil to form a paste.
wash pumpkin, and cut into 2 inch wide wedges. Peel potatoes cut lengthwise into wedges. Smear the pumpkin and potatoes with the spice paste and place in a baking dish. roast for 30-40 minutes, until tender and beginning to blacken at thinnest ends. In a large pot over medium heat, cook the onion in the remaining 1 tablespoon of oil until translucent.
Chop pumpkin and potatoes into smaller chunks and puree in a blender with some of the stock until smooth. Pour pureed vegetables into pot with onions and stir in enough stock to achieve the desired consistency. heat through.. and enjoy