1. Peel and de, seed the pumpkin, then chop into 2 cm cubes, Peel the carrots (if using) and cut into thick slices, Melt the coconut oil in a large pan on a low heat and add the pumpkin and carrots, Stir in the spices and ginger and stir for 5 minutes, Add vegetable stock, Bring the stock to the boil and then simmer for 10 minutes until soft, When the veg is soft blend in a food processor or with a Soup wand until smooth, Add water if too thick and cook for 10 more minutes, Garnish with pumpkin seeds, sage and croutons

Photography: Patricia Niven for Made In Hackney