Easy Creamy Pumpkin Soup

Preheat oven to 360ºF (180ºC) and line a baking tray with parchment paper.

Place pumpkin and garlic cloves in. Season with salt and pepper, and drizzle 1 tablespoon of oil, then mix with your hands to coat.

Roast in preheated oven for 25–30 minutes, or until pumpkin is fork-tender.

Heat remaining oil in a pan. Saute onions, carrots, and celery for 3–4 minutes, until they soften. Add cashew and pumpkin, then squeeze in garlic from its skin. Pour stock in and simmer for about 15 minutes.

Add coconut milk, cumin and cinnamon powder, then stir to combine. Using a hand blender, blend until smooth.

Ladle soup into bowls and garnish with desired toppings.