Cut pumpkin, carrot and onion into small pieces, place on a lined tray with coconut oil, curry powder and Himalayan salt
Roast for approx 40 minutes or until the vegetables start to brown
If the garlic cooks quicker (depending on the size of the clove, take it out sooner)
Add the cooked vegetables, the garlic (squeeze it from the skin), water/stock and coconut milk to a blender or food processor and blend until smooth
Depending on your soup-texture preference, add more stock/water for a thinner soup
Season with salt and pepper to taste
Pour the soup into a pot to re-heat to the pefect eating temperature
