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Spicy Pumpkin Soup – – coconut oil, onion (chopped), garlic cloves (minced), pumpkin flesh, vegetable stock, coconut milk, Bay leaf, thyme, red curry paste, nutmeg, Himalayan salt and pepper, coriander (chopped), pumpkin seeds, Cooked version;: Chop onion and coriander, and mince garlic.; Combine coconut oil, garlic, onions and pumpkin together and simmer over a low heat for 5 minutes.; add vegetable stock, coconut milk, bay leaf, thyme and curry paste. Cook for 10-15 minutes. Remove bay leaf and puree in a blender/processor.; After pureeing return to heat and add nutmeg, salt and pepper to taste.; Top with pumpkin seeds and coriander.; Raw Version;: Combine coconut oil, coconut milk, garlic, onion, bay leaf and spices together in a large bowl. Allow to infuse overnight in the fridge.; Remove bay leaf and combine pumpkin with milk mixture in a blender or processor until creamy.; Fold in the curry paste, top with the coriander and pumpkin seeds and a dash of nutmeg.; –