• Preheat oven to 240°C/220°C fan-forced. • Cut potato and carrot into bite-sized chunks. • Place potato, carrot and peeled & chopped pumpkin on a lined oven tray. • Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the veggies between two trays.

• Meanwhile, drain and rinse chickpeas. • Finely chop brown onion and garlic.

• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook onion, stirring, until softened, 3-4 minutes. • Add garlic, tomato paste, chermoula spice blend and chickpeas and cook until fragrant, 1 minute.

• Add the water, coconut milk, vegetable stock powder and brown sugar. Stir to combine, bring to a simmer, then cook until slightly reduced, 3-5 minutes.

• Remove saucepan from the heat. • Add roasted veggies and baby spinach leaves, gently stirring until combined.

• Divide creamy chermoula chickpea and pumpkin soup between bowls. • Tear over coriander to serve. Enjoy!