Preheat the oven to 200C. Cut pumpkin into bite sized chunks, add to a lined baking tray and bake for 35-40 minutes.

Meanwhile, sautée onion and garlic with a bit of olive oil in a large pot until golden.

When the pumpkin is ready, add it to the pot as well and give everything a good stir before adding vegetable broth, spices, apple cider vinegar and coconut milk.

Let simmer on medium heat for about 10 minutes. Finally, blend with an immersion blender and season with salt and pepper. Store leftovers in the fridge for up to 2 days or freeze! Enjoy!