Roast the squash seasoned with salt and pepper in the oven at 200° C (390°F) for 50-60 mins or until fork tender. In the last 30 minutes add the onions (peeled and chopped in half).

Once cooked allow to cool down to the touch.

Scoop about 2-3 tablespoon of coconut cream from the top of the refrigerated coconut milk can and set aside.

In a medium saucepan or pot combine the olive oil and onion. Sauté over medium heat for 3-4 minutes.

Add garlic and ginger. Continue cooking over medium heat for 1-2 minutes.

Lastly, add salt, cayenne, turmeric, the remaining coconut milk and broth. Stir to combine ingredients. Cover skillet with a lid, reduce heat to low, and let ingredients simmer for 5 minutes.

Once you can handle the roasted squash, scoop the flesh out and place in a blender bowl with the spicy broth.

Blend until creamy silky smooth. Adjust the seasoning if needed. If you like it smoother, you can filter it to a sieve, if you like it runnier, add more broth.

Work the coconut cream with a few splashes of lemon juice until it reaches a sauce consistency.

Serve the soup hot, topped with a drizzle of coconut cream sauce, roasted pumpkin seed, freshly ground pepper and fresh parsley/coriander.