Peel and slice the butternut squash and sweet potato, lay out on a baking tray, drizzle with olive oil and season with pepper. Roast for 30-40 minutes
Heat the olive oil in a large pan, add the shallot, garlic, fresh ginger and soften for 3-4 minutes, continuously stir to avoid burning.
Add the coconut milk and stir until it is all combined.
In 600 ml of boiling water dissolve the stock cube. Add the broccoli and then add MOST of the stock, reserve 50-100ml, stir and allow to simmer for 8 minutes or until the broccoli is tender.
Cook the noodles according to the packet, drain thoroughly.
Remove the butternut squash and sweet potato from the oven, allow to cool enough to handle and add it to a food processor along with the reserved stock and the handful of fresh coriander, blend until smooth. Add to the pan and stir until combined and heated through.
Add the noodles and again stir until everything is incorporated.
Ladle into bowls, top with pomegranate, fresh mint and fresh chilli.