Preheat oven to 350 degrees F (176 C) and line a baking sheet with parchment paper.

Take a sharp knife and cut the pumpkin in half. Then take a spoon to scrape out all of the seeds and strings. Place face down on the baking sheet. Bake in preheated oven for 45-50 minutes.

In the meanwhile peal carrots, cut in pieces and cook for about 5 minutes until done.

Remove pumpkin from the oven, let cool for 10 minutes, then peel away skin and set pumpkin aside.

Take a large saucepan over medium heat and add 1 Tbsp olive oil, sliced onions and garlic. Cook for 2-3 minutes, or until slightly browned and translucent. Turn down heat if cooking too quickly.

Add mustard seeds, cumin, nutmeg and turmeric. Cook, stirring, for 2 minutes or until aromatic and the mustard seeds start to pop. Add the pumpkin, carrot, stock and water. Increase heat to medium. Cover and bring to the boil. Reduce heat to low. Cook, covered, for 10 minutes.

Transfer soup mixture to a blender or use an emulsion blender to puree the soup. If using a blender, place a towel over the top of the lid before mixing to avoid any accidents. Blend until smooth. Pour mixture back into pot.

Continue cooking over medium-low heat for another 5-10 minutes and taste and adjust seasonings as needed.

Top with cream and fresh chopped coriander and serve with fresh bread. Store leftovers in the fridge for up to a few days.