1. Preheat the oven to 220 °c.
  2. Remove seeds from pumpkin. Cut the carrot and pumpkin with skin into cubes and divide them with onion and garlic in a roasting pan.
  3. Sprinkle ras el hanout, thyme and some salt on top and sprinkle olive oil on top. Mix everything through well.
  4. Roast pumpkin in the oven in 25-30 minutes until golden brown and cooked.
  5. Roast pumpkin seeds in a dry frying pan light brown. Let them cool on a plate.
  6. Put the contents of the roasting pan into a stockpot and add the stock.
  7. Bring to the boil and purée everything with the hand blender to a smooth soup.
  8. Warm up the soup before serving.