Heat a saucepan and add the olive oil. Throw in the chopped onion and fry gently for 2-3 minutes. Drop in the pumpkin, sweet potatoes and carrot pieces, fry for another 5 minutes. Add the vegetable stock and coconut milk. Reduce the heat and simmer for 35 minutes with the lid on.
Remove the soup from the heat, add the garlic. Using a hand blender or liquidizer, pulse the soup until smooth. Season to taste with salt, pepper, curry, sweet paprika and chilli. Serve with fresh mint and roasted sunflower seeds.
GF – make sure the ingredient doesn’t contain traces of gluten!