Creamy Roasted Pumpkin Soup

My family love this soup on a cold winter night, dipping the home made bread into the soup.I love it because they are eat there Vegetables ! The roast vegetable give it real rustic flavour with a velvet creamy texture. Every time I cook this for guest" they ask for the recipe" so I hope you enjoy this recipe as much as my family does.For your next night dinner I can add to this recipe & change into the best pasta sauce.
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850g(1lb 12 oz) butternut pumpkin peeled & chopped
2 med potatoes peeled & chopped
1 med brown onion,peeled & chopped
200g sweet potato peeled chopped
1 med carrots peeled & chopped
250g (8oz) Roma tomatoes halved length ways
5 cups (1.2litres)chicken stock
2 tablespoons olive oil
1 clove garlic, chopped
1 tablespoon fresh oregano
2 tablespoon fresh parsley
2 tablespoon fresh basil
1 tablespoon smoked paprika
ground black pepper & salt
250g cream
1 tablespoon balsamic vinegar
METHOD : Preheat the oven to moderately hot 190'C (375'F/ Gas 5)Put the tomatoes, cut-side-up,in a roasting Baking tray with pumpkin, sweet potato, carrot & onion, season with oregano salt & pepper & smoked paprika, drills with olive oil and bake for 1 hrs or until golden.
Put all cooked vegetables,oregano & stock in a large , Bring to the boil, reduce the heat & simmer for 10 minutes.Cool & puree in the food processor or Hand blender add parsley & basil. reheat add so cream balsamic vinegar & season to taste. Lodge Enameled Cast-Iron 6-Quart Dutch Oven, Caribbean Blue
Cuisinart CSB-76 Smart Stick Hand Blender