• Assemble all ingredients.
• Peel and slice the onions, garlic and ginger.
• Peel and slice the pumpkin into small wedges.
• 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.
• 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.
• Next, add the cumin seeds and turmeric, cook out for another 4 minutes.
• Now add the roast pumpkin, water and coconut milk.
• Bring to a gentle simmer and cook out for 8-10 minutes.
• Check seasoning, and add salt and pepper to taste.
• Allow to rest for 5 minutes.
• Add the soup to a blender and blitz for about 20 seconds on high until nice and smooth.
• Pour into serving bowls ready to serve, otherwise pour into storage container.
• This soup will last for up to 3 days in the refrigerator or 3 months in the freezer.

For the garnish

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

To finish

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