Ginger Coconut Pumpkin Soup - veganook

Ingredients

• 4 cups pumpkin (cubed and boiled)
• 1 cup water
• 2 Tbsp fresh ginger (grated and juiced)
• 3/4 cup coconut milk (approx 1/2 a can)
• 1/4 cup fresh parsley (and/or mint or cilantro)
• 1 Tbsp curry powder
• 1/4 tsp ground thyme (optional)
• pinch nutmeg (optional)
• sea salt (to taste)
• 3 Tbsp walnuts
• pinch cinnamon
• smaller pinch nutmeg
• 1 Tbsp maple syrup (or 1 Tbsp water + 1 Tbsp coconut sugar)