Peel and finely slice onions.

Peel and cut pumpkin and sweet potato into small cubes.

In a large saucepan over medium heat, cook onions in the oil for a couple of minutes.

Add the sweet potato, pumpkin, and the spices. Stir until well coated. Cook for 1 minute.

Add vegetable stock and simmer for 20-25 minutes, or until vegetables are tender.

Use an immersion blender, food processor, or blender to blend the soup until it is smooth.

Make sure the consistency is to your liking - add a little extra stock or water to thin the soup out if you wish.

Optional - drizzle the soup with coconut cream or garnish with fresh herbs or pumpkin seeds.