- Preheat oven to 200 C and line a baking tray with parchment. Halve the pumpkin and scoop out the seeds (save them for roasting if you wish!)
- Halve the slices again, and brush the flesh with olive oil. Place the quarters faced down on the parchment, roast for 35 minutes until the flesh is soft. Set aside to cool.
- Heat 3 tablespoons of olive oil in a heavy-bottomed pan over medium heat. Once warm, add onion, garlic and salt, stir to combine. Cook, stirring occasionally, until the onion is translucent (approx. 8-10 minutes). In the meantime, peel the pumpkin skin off and discard.
- Into the pan, add the pumpkin flesh, cinnamon, nutmeg, cloves, cayenne pepper and black pepper. Use a wooden spoon to break up the pumpkin, then pour in the stock. Bring the mixture to a boil, then simmer for about 15 minutes.
- Toast your pumpkin seeds in a skillet over medium heat, careful not to burn them.
- Once the pumpkin mixture is finished, stir in the coconut milk/cream and the honey. Remove the soup from the heat and let it cool slightly. Blend if desired.
- Serve in bowls and sprinkle pumpkin seeds on top.
*Refridgerate for up to 4 days, or freeze for up to 3 months*