Gather your mis en place; get together all of the equipment needed for the recipe and gather your ingredients.

In a bowl, mix together the stock, coconut milk and maple syrup and set aside.

Thinly slice the shallot, mince the garlic and grate the ginger.

Carefully peel and Food cut into small blocks or squares. Make sure they are all roughly the same size!dice the squash into rough cubes.

Measure out the curry paste, cinnamon and oil. All ingredients are prepped and ready.

In a large pot, heat oil over medium heat. Add shallots, garlic and ginger and cook for approximately 2 minutes, stirring frequently.

Add the squash, cinnamon and curry paste and cook for 4 minutes longer.

Carefully pour over stock and coconut milk and maple syrup. Add the cilantro and simmer for 15 – 20 minutes until squash is very soft. Season to taste with salt.

Let soup cool slightly before carefully adding to a blender and blend until smooth.

To garnish;

To toast pumpkin seeds, heat the frying pan over medium heat. In a medium bowl, mix together ½ cup of pumpkin seeds, ¼ teaspoon of salt, ¼ teaspoon of cinnamon, ½ teaspoon of cumin, and ¼ teaspoon of smoked paprika. 

Add 1 teaspoon of grapeseed oil, then add pumpkin seeds to the pan. Stir with a wooden spoon until the pumpkin seeds start to pop, and are well toasted. Transfer out of the frying pan immediately into a bowl to cool.

Garnish each bowl of soup with a sprinkle of seeds and a few cilantro leaves