Preheat your oven to 200 C.
Peel and chop pumpkin into small chunks and place onto a lined baking tray.
Wash carrots and chop roughly with the skin. Place onto a separate lined baking tray.
Drizzle the olive oil between the 2 trays.
Season each tray with sea salt, pepper and a little cinnamon.
Mix the oil and seasoning with your fingers through the vegetables.
Roast for 40 – 45 minutes or until vegetables is cooked through and caramelized.
Combine pumpkin, carrot and chickpeas into a high-performance blender. Add 3 cups of water and ginger if using.
Blend until smooth. Add another cup of water to adjust consistency.
Serve hot soup with a slice of wholegrain bread and yoghurt.
Serve & Enjoy!