The ultimate autumn supper!
Heat the coconut oil in a pan, saute the onion and the garlic, add the thyme, ginger and cayenne pepper and saute until the onions are softened.
Pour in the coconut cream, vegetable stock and pumpkin and bring to the boil, reduce the heat to a simmer until the pumpkin is soft.
Use a food processor or blender to blend the ingredients, season with salt and pepper to taste. Serve warm with pumpkin seeds sprinkled on top.