Preheat the oven to 180°C and place the chopped pumpkin, chopped sweet potato, red onions, red capsicums, and garlic cloves onto the baking tray. Coat lightly with salt and olive oil then place in the oven for 20-30 minutes.
Place the roasted vegetables into a large pot with the 4 cups of veggie stock and let the vegetables cook for 3-5 minutes. Add the coconut yoghurt, cumin, paprika, cinnamon and salt. Using a stick/immersion blender, blend the contents. Add more liquid to suit desired consistency.
Top with coconut yoghurt, coriander leaves, dukka, cracked pepper, croutons and coconut chips. Serve hot and enjoy!