Wash the pumpkin, cut it in half and carve out the seeds. Cut it into pieces (do not peel it) and mix it with spices and coconut oil. Top it with a spoonful of maple syrup.
Put the pumpkin pieces onto a baking tray covered with baking paper. Bake until soft at 200 °C.
Boil the vegetable soup base together with the coconut milk, lime leaves and lemongrass stem. Add the baked pumpkin. Cook for a few minutes and remove the lemongrass stem and lime leaves. Top with soy sauce and Ironberry ginger maple syrup. Mix until smooth.
Serve with roasted pumpkin, peeled hemp seeds or croutons.
