1. Preheat oven to 190°c. In a large mixing bowl, add the cubed sweet potato, cooking oil, garlic salt, and sweet paprika to evenly coat the sweet potato then transfer to a large baking tray.

2. On another baking tray, place the 3 red peppers, halved so that the outside is on the surface. Place both baking trays in the oven for 25-30 minutes until peppers have blackened on the skin and sweet potatoes are cooked.
3. once cooked, place two of the peppers in a resealable bag to steam for a further 10 minutes. After that, remove from the bag and peel the skin off the peppers. Add the sweet potatoes and peeled peppers to a large pan with the vegetable stock, using a hand blender, blend until smooth. Place on a low-medium heat to warm the soup through.
4. Meanwhile, add the seeds to a small frying pan on medium heat and cook for 3 to 5 minutes until lightly toasted. Add the chilli powder to the pan and toss to combine before removing the pan from the heat. Slice the remaining red pepper.
5. Add soup to bowls and add the seeds and sliced red pepper as a garnish to serve.

Serve and enjoy!