Method
Heat up olive oil in a soup pot, add onions and sugar and stir for about two minutes until translucent and caramelized. Add ginger and turmeric, stir and toss in the pumpkin and sweet potato. Stir under heat for 5–7 minutes until the vegetables turn golden. Add water, soup broth and salt and cook under medium heat for about 20 minutes. Add coconut cream and let simmer for 5 minutes. Puree soup with a mixer or immersion blender.
Serve hot with pumpkin seed oil and pumpkin seeds.
