PUMPKIN SOUP TOPPED WITH SAUERKRAUT

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
• Chilli flakes, to taste
• Cracked black pepper, to taste
• 3 tbsp soya cream or coconut yogurt
• Profusion Organic Fresh Sauerkraut