3 cloves of garlic (keep away vampires and help fight viruses)
1 tsp ginger
1 tsp cayenne pepper
3-4 cups chicken stock or vegetable stock
1-2 tsp butter or coconut cream
Pre-heat your oven to 180 degrees C and line a tray with baking paper. Once the pumpkin is peeled and diced, add it to the tray and roast in the oven.
While the pumpkin is cooking, heat oil in a pan and saute the onion, garlic, ginger, thyme and pepper until fragrant.
Prepare a large pot on the stove. Once the onion mixture is softened, add it to the pot. Remove pumpkin from roasting tray once softened, and add straight to the pot. Add your choice of chicken or vegetable stock.
Slowly simmer the soup on a low heat, and use a kitchen whizz or bar mix to combine until you reach desired thickness. Some people prefer a chunky soup, while others prefer it to be totally smooth.
Add salt and pepper to season if required, then stire through the butter or coconut cream.
Once everything is hot and combined, ladle the soup into bowls and garnish with sour cream and a sprig of parsley. Serve with crusty bread rolls.