Melt 2 tablespoons coconut oil in a large saucepan, then gently add pumkin mousse, cinnamon, cardamon, ginder and vanilla pods with seeds. Cook for 5 mins, combine with sugar (you can add some more if it’s needed) and 500ml almond milk. Carry on cooking for 15 minutes, stirring occasionally. Discard the vanilla pods. For an extra-velvety consistency you can purée with a hand blender. Serve hot with precooked millet or rice flakes, sprinkled with almonds. The soup can be frozen for up to 2 months.
GF – make sure the ingredient doesn’t contain traces of gluten!