Cosy pumpkin and ginger Turmerlicious soup

600g pumpkin (hokkaido works really well)
1 large organic carrot
3 medium-sized organic potatoes
1 medium onion, chopped
3 cloves garlic, minced
2 chillies, finely chopped
500ml Water
200ml coconut milk
1 vegetable bouillon cube
1 tbs Turmerlicious ginger
1 tsp cumin powder
Salt, pepper and lemon juice to taste
Optional: Plain soy yoghurt and pumpkin seeds

Method:
1. Chop the pumpkin, carrot and potatoes into smaller pieces (remember to remove the seeds from the hokkaido)
2. Add onion, garlic and chilli to a pot and sauté for 5 minutes.
3. Add in the remaining ingredients.
4. Bring to a boil and let simmer for 25 minutes.
5. Let cool a little.
6. Transfer to a blender or food processor and blend till smooth. (alternatively use a hand blender)
7. Reheat in the pot.
8. Serve with a dollop of plain soy yoghurt and a sprinkle of pumpkin seeds