With a mortar and pestle or spice grinder, grind coriander, cumin, oregano, fennel, chillies, salt and peppercorns into a coarse powder. Blend in garlic and 1 tablespoon olive oil to form a paste.
Peel pumpkin, and cut into wedges, scraping away seeds. Peel potatoes and cut each potato lengthwise into wedges. Smear the pumpkin and the potatoes with the spice paste and place in a baking dish.
Roast in preheated oven 30 to 40 minutes, until tender and just beginning to blacken at the thinnest points.
Meanwhile, in a large pot over medium heat, cook the onion in the remaining 1 tablespoon olive oil until translucent.
Chop pumpkin and potatoes into smaller chunks and purée in a blender or food processor with some of the chicken stock until smooth. Be sure to scrape the roasted spice paste off the baking dish and include it in the purée. It may be necessary to deglaze the dish with a little chicken stock.
Pour the puréed vegetables into the pot with the onions, and stir in as much additional stock as needed to achieve the desired consistency. Heat through.
Altered ingredient amounts.
i've made this soup twice now and it's abolutely delicious. however i'm a lover of spices, and found that the amount of pumpkin and pototoes in the original recipe are too much in relation to the amount of spices used. therefore, 2nd time round, i only used about half the amount of potatoes, and the result was much better. think i chucked in a few extra cloves of garlic too. **UPDATE**: i've since realised that the sweet potatoes i get here in the netherlands are *huge* in comparison to the size in other countries - an average sweet potato weighs 400 grams - that's probably why i found that there was too much potato in the recipe. - 29 Sep 2008
Made it vegetarian.
I made this soup last night - delicious! ... used vegetable stock instead of chicken for a perfect vegetarian meal - 29 Sep 2008