Ingredients Soup: • 1 cup pumpkin, diced • 3-4 carrots, roughly chopped • ½ cup coconut milk • 2 onions, diced • 1-2 bay leaves • 1 big slice of fresh ginger • 1 stock cube • 2 tbsp olive oil • Salt and pepper, to taste • 3 cups water Garnish: • 2 tbsp olive oil • 6-8 curry leaves • 1 cup sourdough bread, cubed • 2 tbsp pumpkin seeds • Chili oil, for drizzling Method 1. Preheat the oven to 190°C. 2. Peel and chop the pumpkin into small pieces. Dice the onions and carrots. 3. Toss the pumpkin, onions, and carrots with olive oil, salt, and pepper. 4. Spread them on a baking tray and roast for 40-50 minutes until the pumpkin is soft. 5. Let the roasted vegetables cool slightly, then blend with 2 cups of water until smooth. 6. Transfer the blended mixture to a pot. Add the crushed stock cube, bay leaves, ginger slices, and 1 cup of water. 7. Bring the soup to a boil, then let it simmer for 10 minutes. 8. Remove the ginger and bay leaves. Stir in the coconut milk and let it warm through. 9. Heat olive oil in a pan and fry the curry leaves until crispy. 10. Pour the infused oil over the sourdough cubes, season with salt, and toss well. 11. Bake the bread at 180°C for 15 minutes until crisp. 12. Serve the soup in bowls, topped with crispy croutons, pumpkin seeds, and a drizzle of chili oil. #easyrecipes #soup #soupseason #easydinner #souprecipe #pumpkinsoup #dinnerrecipes