Italian roasted pumpkin soup

Ingredients

• 500 g pumpkin without seeds
• 1 small eggplant
• 3 tomatoes
• 1 red bell pepper
• 2 red onions, cut into quarters
• 3 cloves garlic, minced
• salt
• pepper
• 1 teaspoon sweet paprika
• 2 twigs of fresh thyme
• 5 tbs olive oil
• 2 tbs tomato paste
• 600 ml vegetable broth
• 300 ml milk
• 4 tablespoons
• homemade pesto