Preheat your oven to 220 degrees Celsius. Place the pumpkin, carrots, onion and garlic into a baking tray
Pour over the olive oil, season with salt and pepper.
Mix well and pop in the oven for around 40 minutes or until the pumpkin is tender.
In the meantime, make cashew cream by placing the cashews and boiling water in a bowl. Let sit for 15 minutes then transfer to a blender and blend on high until smooth and creamy; set aside
Once the pumpkin and veggies are roasted transfer them into a blender along with the cinnamon, smoked paprika, veggie stock and blend on high until smooth.
Once smooth, add the coconut cream and blend again until creamy. Taste and adjust seasoning according to taste
Serve with extra cashews, fresh pomegranate jewels, watercress and crusty seeded bread