• Preheat oven to 180degrees celcius
• Chop pumpkin into slices and place on baking tray (can either peel first or I find its easier to peel once cooked)
• Peel sweet potato and chop into similar size pieces and also place on baking tray.
• Chop carrots and apples and place on baking tray.
• Add garlic unpeeled onto baking tray
• Coat all vegetables with coconut oil or olive oil and place in oven until roasted and caramelised (around 45 minutes)
• Once cooked place all vegetables into a large saucepan (peel pumpkin if haven’t yet, and squeeze the garlic cloves out of their skin into the pot). 
• Grate over the turmeric and ginger into the pot
• Add the bone broth and coconut milk and place the pot onto a medium heat.
• Whilst its cooking use a hand stick mixer to blitz all together (if you don’t have a hand stick mixer you can blitz the pumpkin mixture in a blender/food processor prior to adding it to the saucepan).
• Add water if you want a thinner consistency - otherwise just leave in saucepan until simmering and hot.
• Erve with pesto for an extra flavour hit
• Season with salt and pepper (I always do this after cooking so that I can serve to baby without the added sodium).

ADDED EXTRA:

• I served my soup with roasted pumpkin seeds reserved from my pumpkin. to do this I removed the seeds and took off most of the stringy bits. I then coated with olive oil (2 TBSP) and some salt and placed on a baking tray lined with baking paper into the oven when my vegetables were roasting until they were crisp and brown (about 30 minutes). A great source of magnesium and omega 3!