Roast pumpkin and carrot soup

This is a new favourite of mine. We love it, it's tasty and filling. And even gets the nod of approval from my fussy fiancé.

1.5kg pumpkin
3large carrots
1large onion
5cloves garlic
1.5litres salt reduced chicken stock

Peel cut and roast all veg for aprox 1.5 hrs on med-high heat.
Once everything is cooked through and starting to brown remove from oven and place in food processor. Pulse whilst adding small amounts of stock until smooth.
Add to soup pot with any left over stock and simmer for around 20 minutes.

I serve with some Greek yoghurt, crispy prosciutto and spring onions.