• 550g pumpkin (Hokkaido or butternut)
• 1 onion
• 3 carrots
• 40g fresh ginger
• 1 chili pepper
• 500ml vegetable stock
• 350ml coconut milk
• 1/2 lemon, juice
• Salt
• Pepper
• 1 teaspoon paprika powder
• 1/4 tsp nutmeg powder or a little fresh nutmeg

Topping

• Pumpkin seeds, finely chopped
• 1 tbsp olive oil
• 1 tbsp maple syrup or rice syrup
• 1 pinch of salt
• Pumpkin seed oil
• Crème fraîche, vegan for me from new roots
• fresh parsley

1. Preheat the oven to 220 degrees top/bottom heat.
2. First prepare the pumpkin seed crunch. To do this, place the pumpkin seeds in a bag, seal and chop with a rolling pin. Mix the chopped pumpkin seeds in a bowl with olive oil, maple syrup and salt and place on a baking tray lined with baking paper. Roast the pumpkin seeds in the oven for approx. 3-5 minutes. Keep an eye on them for the last few minutes as they can burn very quickly. Remove the seeds, leave to cool completely and set aside.
3. Wash the pumpkin, cut in half, remove the seeds and cut into cubes. Wash, peel and dice the carrots. Brush everything with a little olive oil, place on a baking tray lined with baking paper and roast in the oven for 40 minutes until the pumpkin and carrots are soft.
4. Next, peel and finely chop the onion and ginger. Wash the chili pepper, remove the seeds if necessary (depending on the desired degree of spiciness) and cut into rings. Sauté everything in a large pan with a little oil for 5 minutes.
5. Add the pumpkin and carrots to the pan, pour in the vegetable stock and coconut milk. Bring to the boil, then reduce the heat and simmer for 10 minutes.
6. Puree the soup with a hand blender until creamy. Season to taste with lemon juice, salt, pepper, nutmeg and paprika powder. If necessary, add more stock if the soup is too thick.
7. Serve the pumpkin soup in deep plates and garnish with pumpkin seed oil, crème fraîche, parsley and the pumpkin seed crunch.