Finely slice the onions and garlic and add them to a large hot pot with the olive oil and ginger. Fry on a medium - high heat for 5 or so minutes until the onions have softened
Chop up the sweet potato and pumpkin into small equal sized pieces. Add them to the pot with the cumin and garam masala and fry until fragrant
Pour in the bone broth and bring up to a simmer
Allow to simmer for a further 15-20 minutes until the vegetables have softened
Once the vegetables have softened, pour into a blender and blend the soup until smooth
Season with salt and pepper to taste
