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Peel your pumpkin and remove the seeds. Dice into chunks, then season with salt, pepper, turmeric, curry powder and cumin. Mix well and coat with a splash of oil.
Slice the top off a garlic bulb, season with salt and drizzle with oil. Wrap in foil and roast with the pumpkin for 30-40 mins at 180 Celsius, or until softened and browned.
Roughly chop the onion, carrot and ginger. In a saucepan, warm a glug of oil on a medium high heat and sauté the veg until softened (5-10 min).
Add the roasted pumpkin to the pot and squeeze out the garlic cloves.
Prepare the veg broth with 1 stock cube, 1 tsp miso and 1 tsp peanut butter with 1l boiling water. Pour into pan to cover veg, adding more water if required.
Blend until creamy and smooth, loosening with the coconut milk and more stock if needed.
Pat dry the pumpkin seeds, season with salt, pepper and a splash of oil, then roast until crisp (5-10 min at 180 Celsius).
Ladle the soup into bowls. Top with roasted pumpkin, fresh coriander, red chilli, a swirl of coconut milk and chilli oil. Scatter over the roasted seeds and serve with hot buttered toast.