Step 1

Preheat oven to 210°C/410°C. Place cut pumpkin and carrot on a lined tray and drizzle over 1 Tbsp of the garlic oil and 1 Tbsp of the olive oil. Toss to coat. Place in the oven for 30-35 minutes.

Step 2

Meanwhile, heat the remaining oils in a pot over medium heat. Add the mustard seeds and spices, cook stirring for a couple of minutes or until aromatic and the mustard seeds pop.

Step 3

Add the roasted carrot and pumpkin to the pot along with the stock and the water. Increase heat to medium, cover and bring to the boil. Reduce heat to low and cook covered for 15 minutes.

Step 4

After 15 minutes, uncover and leave to cool slightly for 15 minutes

Step 5

Transfer half of the mixture to a jug and blitz with a stick mixer, repeat with the remaining pumpkin mixture.