Preheat your oven to 220°C/Fan 200°C/Gas 6. Trim the tops off the aubergines and chop the aubergines into small dice. Slice the tomatoes into wedges. Peel the red onion and slice into wedges. Scatter the chopped veg onto a large baking tray.

Trim the top off the chilli and pop on the tray, along with the unpeeled garlic cloves. Pour over 1 tbsp oil. Season with a pinch of salt and pepper. Toss together till well coated. Slide into the oven and roast for 20 mins, till tender and browned.

Meanwhile, warm a frying pan to a medium-high heat. Scatter in the pumpkin seeds and fry for 2-3 mins, tossing frequently, till golden and toasted. Tip into a bowl and set aside.

Measure out 750ml boiling water. Crumble in the stock cube and stir well.

Take the veg out of the oven. Squash the garlic cloves with a fork to pop them out of their skins. Tip the garlic and the roast veg into a blender and add half of the stock. Blend well to make a smooth purée . Stir in the remaining stock till well combined. Alternatively, tip the vegetables and stock into a pan and use a hand-held blender to whiz. Taste the soup and add more salt or pepper if you think it needs it.

Pour the soup into bowls and serve topped with a scattering of pumpkin seeds.