Spiced Pumpkin Soup
[Vegan]

For the Soup:

1. Assemble all ingredients.
2. Peel and slice the onions, garlic and ginger.
3. Peel and slice the pumpkin into small wedges.
4. Add the pumpkin and ½ the olive oil to bowl and season with a pinch of pink salt. Add this to a baking tray and roast in a pre-heated oven at 180c for 25 minutes until lightly golden brown.
5. Meanwhile, add the remaining olive oil to saucepan and add the sliced onions, garlic and ginger, add a pinch of salt and saute gently for 4-5 minutes.
6. Next, add the cumin seeds and turmeric, cook out for another 4 minutes.
7. Now add the roast pumpkin, water and coconut milk.
8. Bring to a gentle simmer and cook out for 8-10 minutes.
9. Check seasoning, and add salt and pepper to taste.
10. Allow to rest for 5 minutes.
11. Add the soup to a blender and blitz for about 20 seconds on high until nice and smooth.
12. Pour into serving bowls ready to serve, otherwise pour into storage container.
13. This soup will last for up to 3 days in the refrigerator or 3 months in the freezer.

For the Garnish:

1. Roast the mushrooms and onions in olive oil with a small pinch of salt until golden brown and cooked.

For the Finish:

1. Add the cooked mushrooms and pumpkin seeds to the top of the soup and serve