• Preheat your oven to 200 °C (390 °F).

• Line a large baking tray with parchment paper or foil for easy cleanup.

• Spread the pumpkin cubes, sweet potato, carrots, and sliced onion evenly across the tray.

• Drizzle with 2 tablespoons of olive oil, sprinkle over the salt and pepper, and gently toss everything to coat.

• Roast in the oven for 20 minutes, stirring once halfway through. The veggies should be lightly golden and starting to caramelise.

• In a large soup pot, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat.

• Add the chopped garlic, grated ginger, ground coriander, and cumin.

• Stir constantly for about 30 seconds until fragrant, don’t let the garlic brown

• Pour in the chicken or vegetable broth, then add the diced potato, fresh chopped coriander, honey, and the roasted vegetables.

• Bring the soup to a boil, then reduce to a simmer and cook uncovered for 15 to 20 minutes, or until the potatoes are fork-tender.

• Use an immersion blender (or transfer in batches to a countertop blender) and blend the soup until completely smooth and creamy.

• Taste and adjust the seasoning with extra salt and pepper if needed.

• Stir in the crème fraîche and blend briefly again to combine. This will add a luscious, tangy creaminess to the soup.

– Make the Optional Ginger-Cream Swirl

• In a small bowl, whisk together crème fraîche, milk, honey, grated fresh ginger, and a pinch of salt.

• Drizzle a spoonful over each serving and use a toothpick to gently swirl it for a beautiful finish.

• Ladle the hot soup into bowls (or mini roasted pumpkins, if using).

• Garnish with toasted pine nuts and fresh parsley for extra crunch and freshness.

• Serve immediately and enjoy every spoonful of this autumn comfort!