Roasted pumpkin and carrot soup

• 1 kg pumpkin pieces tossed in olive oil and roasted
• 800 grams carrots tossed in olive oil and roasted
• 2 onions
• 2 tbsp olive oil
• 2 tsp garlic
• 1 tbsp mustard seeds
• 2 tsp ground corriander
• 1 tsp ground cumin
• 1 tsp ground tumeric
• 1/2 tsp ground cardamom
• 1/2 tsp chilli powder
• 4 cups vegetable stock
•  2 cups water

1. Fry onion and garlic in olive oil
2. Add spices and cook 2 minutes
3. Add pumpkin, carrot, stock and water
4. Bring to boil, simmer 15 minutes
5. Blend