Pumpkin soup with Hummus

Heat extra virgin olive oil in a large pan over medium heat.

Add garlic to the hot oil.

Add ginger pieces to the pan.

Add red onion pieces to the pan.

Sprinkle cumin into the mixture.

Add turmeric pieces to the pan.

Grind black pepper into the pan.

Add sambal oelek to the mixture.

Stir all ingredients in the pan for 2 minutes until fragrant.

Place frozen pumpkin blocks into a bowl.

Cut carrot into smaller pieces.

Add cut carrot to the bowl with pumpkin.

Transfer all vegetables into the pan.

Pour vegetable stock into the pan.

Stir to combine all ingredients.

Cover and let cook for 20 minutes until vegetables are tender.

Remove from heat and mash the mixture until smooth.

Add coconut oil to the mashed soup.

Stir the soup to create a creamy texture.

In a small pan, place pumpkin seeds over low heat.

Toast pumpkin seeds for 5 minutes until golden and fragrant.

In a blender, add chickpea.

Add extra virgin olive oil to the blender.

Sprinkle salt into the blender.

Add cumin to the chickpea in the blender.

Add lemon juice to the mixture.

Add tahini to the blender.

Add small garlic cloves to the mixture.

Pour water into the blender.

Blend all ingredients until smooth.