Heat you oven to 250 degrees C
Cut the pumpkins in half and deseed them
Using 1 teaspoon of the olive oil brush the exposed flesh of the pumpkins
Place into the oven until soft and slightly caramelised
In the meantime, add roughly chopped onion to a large pot with the remaining olive oil and stir until they start to get translucent
Add in the parsnips and cook for a minute or 2 until they just coated
add in the garlic and the ginger and stir gently.
Take the pumpkin out the oven and chop up into manageable pieces (the skin of the pumpkin I used was delicious so I kept it on but feel free to scoop the flesh out of the skin)
Add it to the pot and stir.
Add the stock
Add the curry powder and bring to a simmer.
Lower the heat and allow it to cook for about 40 minutes to make sure the other vegetables soften completely.
Once all the vegetables have softened, blitz the soup with a stick blender or regular blender.
For the topping
Heat up a pan and add all the ingredients.
Stir regularly for a few minutes until pumpkin seeds are toasted.
Serve the soup with the spicy topping and some fresh, crusty bread
nutritional breakdown is based on the soup only, not the topping or bread