Carrot pumpkin soup

I think I promised to post this recipe about 2 years ago. Here it is, finally. It looks like a lot of work but it isn't, and it is also really good, so definitely worth making. Experiment a bit with proportions - it needs to be a very flavorful, 'kruidig' soup with a sweet aftertaste, so if it is bland when you taste it, add more spices (esp cumin, cinnamon, lemon...) and honey till it is good. And it is really good.

carrots
pumpkin
onions
garlic
mustard seed (or mustard)
koenjit (turmeric)
ginger powder
cayenne powder
cumin
cinnamon
lemon juice
vegetable stock cube
honey
salt/pepper
laurel leaf and cardemon seeds, crushed, in (closed) tea strainer or in a small tea cloth satchel

glaze onions, garlic, spices in olive oil
add pumkin, carrot plus water and stock and cook for approx. 30 mins
remove tea egg (or satchel of spices)
puree the soup, add water to make it thinner
add yoghurt, honey and lemon juice to taste
take off fire (beware of curdling)
taste, add more spices if necessary
can add fresh herbs for garnish (eg. coriander or flat parsley)