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

Peel and 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 all remaining ingredients.

In a large pot, heat oil over medium heat. Add shallots, garlic and ginger and cook for approximately 3 minutes, stirring frequently.

Add the squash, cinnamon, nutmeg, clove and cook for another 3 – 4 minutes until fragrant.

Carefully pour in the vegetable broth, adjust the heat to high and bring to a boil. Turn down to a simmer, and let simmer for 10 to 15 minutes until squash is tender.

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

Return the soup to a pot, add the cream and maple syrup and Adding flavour to a food to enhance its taste. It can be as simple as salt and pepper or herbs, spices vinegars and condimentsseason with salt and pepper to taste.

To serve, toast the pumpkin seeds lightly in a frying pan for Add a little flare to your food with a decorative final touch that is edible, like chopped herbs or a sprinkle of parmesan cheese.garnish and serve the soup hot.