1

Preheat oven to 350 degrees Fahrenheit and prep ingredients: Dice the onion, carrot and celery, thinly slice the garlic and ginger.

2

Warm the coconut oil over medium heat in a large pot. Once warm, add the onions, celery and carrots and sauté until tender. Add the garlic and ginger and sauté for another few minutes.

3

Mix in the curry paste and 1 tsp of cinnamon and cook for 1 minute, before mixing in the pumpkin puree. Sauté, stirring often, until the pumpkin puree darkens in colour slightly.

4

Pour in the vegetable broth and coconut milk and season with ¼ tsp of salt and pepper. Bring to a boil then lower to a simmer for 25-30 minutes.

5

Meanwhile make the herby oil and spicy pumpkin seeds. Toss the pumpkin seeds with the ½ Tbsp of avocado oil, paprika, ½ tsp of cinnamon, chili powder, garlic powder, cayenne, ¼ tsp of salt and pepper and spread out on a baking tray lined with parchment paper. Roast for 12-25 minutes until lightly toasted, stirring halfway through.

6

In a food processor or blender, combine the cilantro, parsley and basil. Pulse until finely chopped. Add the ½ cup of avocado oil and pulse again until emulsified. Transfer to a bowl and stir in the lime juice and season with salt to taste.

7

Use an immersion blender to puree the soup, or transfer to an upright blender to blend. Ladle into bowls and top with the herby oil, spicy pumpkin seeds and fresh cracked salt and pepper.