Place a large pot on the stove at high heat. Once the pan iswarmed up, add the olive oil. Then add the onion, carrot, sweet potato, and pumpkin. Cook for 4-5 minutes.
Season the vegetables with salt and pepper. Roast them for another 5-6 minutes,stirring from time to time, until they are starting to soften and brown.
Pour the chicken stock over the vegetables and reduce the heat to a simmer. Cook for 15 minutes.
I take the pot off the heat and blend the soup until smooth. I use a stick blender when I'm short on time, but you can use a regular blender according to your manufacturer's instructions for hot liquids.
Place the soup back on the stove over medium heat and heat until it is warm through out. If you want a thinner soup, stir in some cream. Allow the soup to warm for 2-3 minutes and then serve hot.
