Preheat oven to 180C

Place chopped pumpkin and carrots onto a lined baking tray an roast for approx 20mins until cooked through and has achieved some extra colour.

Place the roasted vegetables into a large saucepan along with the chopped onion and stock and bring to the boil. Cook approx 30mins until the onion is soft and then add the coconut cream.

Cook a further 5mins and then season with salt and pepper.

Using a stick blender, puree the soup until smooth and creamy. Adjust seasoning if necessary.

Serve with a dash of sour cream or creme fraiche and a few sprigs of thyme.