Step 1

Preheat oven at 200c/400f/gas mark 6

Step 2

Place the pumpkin and sweet potato on a baking tray lined with parchment paper, coated with oil and coat the top of the vegetables too.

Step 3

Roast the vegetables for roughly 30-35 minutes or until golden turn.

Step 4

Meanwhile, melt the dairy free butter then proceed to saute the onion and garlic until soft and translucent,

Step 5

Add the stock, coconut milk then season with chilli, thyme, nutmeg, black pepper and ground coriander

Step 6

Add the roasted vegetables to the saucepan then use either a hand whisk (or blender) to puree the soup into a smooth consistency

Step 7

add salt to taste.