chop all the veg in to small cubes and gently heat some oil in a large pan.
Add the onion, leak and garlic and fry until soft.
Add the spices, sweet potato and pumpkin. Continue to fry until the potato and pumpkin start to feel soft.
Add the stock cube with 1 litre of water and gently simmer with the lid on.
After 20minutes check that the pumpkin and sweet potato are cooked through. If they are then take off the heat, blend the soup until smooth and stir in a splash of milk for a creamier taste.