This recipe is a velvety celebration of autumn. Ginger is highly revered as a 'universal medicine' in ayuveda, according to Rosalie de la Foret in her book gorgeous book 'Alchemy of Herbs.' The immune boosting and anti-inflammatory properties inspired this recipe but ginger is quite good in pregnancy nausea and motion sickness, and helps remedy a fever by dilating the blood vessels. The Ras el hanout offers quite a bit of anti-inflammatory and circulatory stimulant properties as well. This is truly a soup to warm, nourish, and revitalise. The coriander has an affinity for toxic heavy metals and will bond to them and carry them right out of your body.

a good chunk of Pumpkin, diced
1 Brown Onion
2 Garlic cloves
4 cm knob of ginger
1 Pear, peeled, cored, chopped
1 litre bone broth/vegie stock
1 ras el hanout
2 bunches Coriander
a couple of glugs of olive oil
1 lime
½ handful almonds

Preheat the oven to about 190℃. Spread the pumpkin out on a baking tray. Add 1 - 2 tbsp olive oil. Stir to smother the pumpkin in oil completely and season with some pink sea salt. Roast for 30 minutes.

Once the pumpkin is in the oven chop your garlic and onion and add some more olive oil to a pot on the stove. Heat to medium and add the onion. The longer you let the onion simmer the more delicious it will be, so brown for a minimum of 5 minutes but for as long as 25. Once you're satisfied with your simmered onions add the ginger, garlic and Ras el hanout and stir until fragrant.

Add the stock and the pear and bring to a strong simmer. Add in the pumpkin hot from the oven, remove your pot from the heat and blend until smooth. I like to use a stick blender because the process of transferring hot liquids into a blender makes me nervous.

Serve with a dollop of Coriander pesto

Coriander Pesto

Add Coriander, almonds, olive oil and a good pinch of salt to a food processor. A mini one will be fine if you have one of those and blend. You could also use a mortar and pestle. Grind or blend into a chunky paste.