Pumpkin, Coconut & Lime Soup

1. Preheat oven to 400ºF degrees.
2. Scrape out seeds from the pumpkin and wash clean in a colander. Pat dry and spread out in a baking pan drizzled with melted butter. Toast for about 12 minutes, or until lightly coloured and toasted. Remove and save for garnish.
3. Heat half of the olive oil in a large pot and, once the oil is hazy, add in the onions and thyme. Cook for five minutes or until onions are soft. Add in the pumpkin and continue cooking for 10 minutes, stirring often, until pumpkin is soft and golden.
4. Add in the coconut milk, 2 tablespoons of lime juice, smoked paprika and vegetable stock and season. Bring to a boil and then reduce heat to medium-low and simmer for 10 minutes. Puree with a hand blender until smooth. Check for seasoning.
5. Serve soup in bowls garnished with pumpkin seeds, a pinch of smoked paprika, remaining lime juice and a drizzle of olive oil.