Pumpkin, Ginger and Coriander Soup

Heat the oil in a large saucepan. Add all the ingredients except the stock and coconut cream and season well. Cover and cook for 30 minutes over a medium low heat, stirring occasionally until the vegetables are tender. Add a little water if needed to prevent it catching on the base of the pan.

Add the stock and 1 cup of the coconut cream and bring to the boil. Reduce the heat and simmer gently for 20 minutes or until the pumpkin is very tender. Using a potato masher, roughly crush the soup to make it a little chunky.

Seeds: Melt the butter and honey in a non-stick sauté pan and stir in the pumpkin seeds. Cook until lightly golden and starting to pop. Stir in the sunflower seeds. Combine the spices and sprinkle over the top then cook for 1 minute, stirring constantly until golden and caramelized – but take care that they don’t catch and burn. Tip onto a lined baking sheet and use a fork to spread out thinly. Cool then store in an airtight container. Makes ½ cup

To serve: Roughly chop the coriander leaves and stir most of them into the soup. Ladle into bowls and drizzle with some of the remaining coconut cream, coriander and the spiced seeds if using.