This vegan tomato soup makes the perfect appetiser!
Heat the olive oil in a deep saucepan, add the onion and cook for 6 to 8 minutes until soft. Stir often to keep the onions from burning.
Add the tomatoes and water to the pan and break down with a wooden spoon. Add the oregano, basil, paprika and salt. Bring to a boil then leave to simmer for 8 to 10 minutes. Turn off the heat and let the soup cool off before transferring to a blender and blend.
Return to the saucepan, stir in the coconut milk and reheat to serve. Sprinkle pumpkin seeds on top!