Pumpkin Potato soup

Ingredients:
1/2 Kabocha (small) (about 300g after peeling and seed removal)
2 Russet potato (small)
500 ml Chicken or vegetable broth (or water)
1/2v Onion
1 Bay leaf
1 tbsp Light olive oil
1/4 tsp Salt
A dash black pepper

Instructions:

1. Peel Kabocha, potato and onion, cut into small pieces
2. Preheat oven at 375OC, roast kabocha, potato and onion for 30 mins
3. Bring broth or water to a boil
4. Add roasted Kabocha, potato, onion, and bay leaf to broth and boil for 10-15 mins on low heat
5. Turn off the heat and let it cool. Remove bay leaf/li>
6. Put the soup mixtures into the blender or use a hand-held blender until smooth (If it is too thick, add some water )
7. Season with salt and black pepper
8. Add low-fat evaporated milk for a smoother texture (options)
9. Serve with Baguette or whole grain crackers