Vegan pumpkin soup - Good Food Middle East

Ingredients

• 1 medium pumpkin or large squash (about 1½kg)
• 1 tbsp rapeseed oil
• ½ tsp ground allspice
• 1 large onion, finely chopped
• 1 tbsp chopped ginger
• 2 garlic cloves, crushed
• 1-1.2 litres vegan stock
• 1 tbsp vegan white miso
• 3 tbsp soya cream or coconut yogurt
• 3 tbsp coconut flakes
• 3 tbsp pumpkin seeds
• 1 red chilli, deseeded and finely chopped
• ½ small bunch of coriander, chopped
• 1 lime, zested and juiced