Preheat your oven to 180 degrees Celsius (300 degrees Fahrenheit). Line two baking trays with baking paper and place your pieces of pumpkin and carrot evenly across both. Sprinkle with cinnamon, and a bit of pepper, and evenly coat with 1 tablespoon of the olive oil.

Place the pumpkin and carrot in the oven and bake for 40-50 minutes, or until the pumpkin is tender. Remove from the oven and allow to cool slightly. Once the pumpkin is cool enough, remove the skin.

In a large pot, heat the remaining olive oil over a medium heat and add the onion, cooking until it is translucent. Add the garlic, ginger, chilli flakes, cumin and paprika, and stir for about a minute.

Add the pumpkin and carrot to the pot and stir to coat with the spices. Pour in the vegetable stock and salt and pepper to taste, stirring to combine.

Bring the soup to a simmer and reduce the heat slightly. Cover the pot with a lid and cook for about 25 minutes, or until the pumpkin and carrot has broken down in the soup.

Using a vegetable masher (or a wooden spoon if you are improvising) to break down big chunks of carrot that may remain in the soup. Taste, and add salt and pepper as necessary.

Serve hot, either on its own or with some crusty bread. You could also add yoghurt to take the heat out, or a sprinkling of parsley.