Throw your pumpkin, apple, onion and unpeeled garlic into a bowl and drizzle with coconut oil, give it a good shake or stir.
Spread onto a baking tray and put in the oven for 15 minutes. Remove and flip the contents over. At this point, remove the garlic if it is burning and/ or cooked.
Place the veg and apple into the oven for a further 15 minutes.
Remove, ensuring the pumpkin is tender and add to a large saucepan with the stock and salt and pepper, to taste. Add your (now peeled) garlic.
Bring to the boil and turn down to a simmer for ten minutes.
Finally, pour the soup into a blender and blend until really smooth, checking your seasoning. You may need to blend this in portions.
Serve with a dollop of Greek yoghurt and grated apple on top, and perhaps some crusty bread.