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Ingredients

2 baby eggplants, sliced
2 red capsicum, deseeded, sliced
300g pumpkin, peeled, cubed
1 large sweet potato, peeled, sliced
1 red onion, peeled, quartered
2 zucchinis, cut into chunks
2 carrots, peeled, sliced
6 cloves garlic, unpeeled
2 tablespoons olive oil
2 x 10g vegetable stock cubes
3 1/2 cups water

Pesto:

1 bunch coriander leaves and stems, roughly chopped
1 bunch mint, leaves only
1 lemon, juice only
2 cloves garlic, extra
2 tablespoons finely grated parmesan cheese
1 tablespoon olive oil

1. Places vegetables and garlic in two roasting dishes.  Toss in olive oil. Bake in a moderate oven (180^oC) for 45 minutes or until tender, stirring occasionally.
2. Remove skin from garlic. Place all vegetables, garlic, stock cubes and 1 cup of water in a food processor.  Process.
3. Place mixture in a saucepan, add stock and water, bring to the boil, reduce heat and simmer for 10 minutes.
4. To make pesto, blend coriander, mint, lemon juice, garlic and parmesan cheese. Add oil with the motor running.  Blend well. Serve soup topped with a spoonful of pesto.

To save time, use a commercial basil pesto in place of the Thai pesto.