Instructions

1. Preheat the oven to 180°C.
2. Cut the tomatoes in half. Peel and chop the sweet potatoes. Cut the red pepper & carrot into chunks. Cut the onion into wedges.
3. Scatter the chopped vegetables into a large baking dish, then add the garlic cloves (no need to peel them). Add the spices and oil, then season with salt & pepper. Toss well.
4. Bake for 15 minutes, then add the broccoli florets and toss well. Bake for another 15-20 minutes, until the vegetables are tender.
5. Take the dish out of the oven and let it cool a bit, then remove the skins of the garlic & onion (and the pepper if you like).
6. Transfer everything into a blender and process until you get a smooth, thick purée. You can chill this in a jar until you’re ready to serve the soup.
7. Transfer the purée into a saucepan. Add the stock and bring to a simmer. Add more stock if you like it thinner.
8. Serve warm, with pumpkin seeds scattered on top.