Roast vegetable soup with leftover roast chicken

Last night we had roast chicken for dinner. Since it's just the two of us we normally don't eat a whole chicken. So I found this great recipe from Against all grain which uses leftover roasted chicken in a soup. It was also super easy to make

Ingredients
serves 3-4
2 garlic cloves, minced
2 carrots, peeled and cubed
700 ml peeled and cubed butternut pumpkin (about 1/3 of a big one)
1 small onion, quartered
2 tbsp olive oil
1 liter chicken stock
leftover roasted chicken, shredded
½ red chili, finely chopped
1 tsp salt
3/4 tsp dried parsley
½ tsp dried thyme
½ tsp dried rosemary
½ tsp dried oregano
1/4 tsp cracked black pepper
240 ml water
480 ml baby spinach

Preheat the oven to 225 degrees Celsius.
Prepare all the vegetables and toss them in the olive oil (include the garlic cloves). Roast in the middle of the oven for 20 minutes, or until the vegetables are tender.
While the veggies are in the oven, bring the chicken stock to a simmer in a large pot. Add the chicken, chili, herbs, salt and pepper. Cover and cook for about 15 minutes.
Add half the roasted veggies to the soup and place the other half in a blender together with 240 ml of water. Make sure to put all the onion pieces in the blender. Blend until you have a smooth puree.
Add the vegetable puree and spinach to the soup and simmer for another 5-10 minutes, until the spinach is wilted and all of the soup is hot.