• Pre-heat the oven to 430°F (220°C/200°C Fan forced).
• Cut the skin off the pumpkin and roughly chop it into smallish chunks. Put the pices into a bowl, drizzle with olive oil and give them a good toss to coat the chunks.
• Put the sweet potato whole onto the edges of a large baking tray. Spread the pumpkin chunks out between the sweet potato.
• Bake for 45 minutes or until the pumpkin in starting to caramelize around the edges and the sweet potato is soft when you stick a sharp knife into it.
• All to cool, then carefully peel the skin off the sweet potato. It should come off quickly and easily but be careful not to burn your fingers.
• Peel and dice the onion. Drain the tin of chickpeas. Heat up a drizzle of olive oil in a stock pot. Cook the onions in the pot until lightly caramelized. Add the nutmeg, cumin and cayenne pepper and stir for several seconds until fragrant.
• Add the vegetable stock sweet potato, pumpkin and chickpeas. Lightly mash the soup.
• Use an immersion blender to blitz the soup until smooth, taking extreme care not to splash yourself.
• Cover with a lid and simmer for a further ten minutes or so, stirring frequently to prevent it from catching.

Optional garnish

• Dry roast the pumpkin seeds in a frying pan. Finely chop the parsley and sprinkle on top. Serve with some of my air fryer garlic bread. Delicious!