For the Soup:

• 2 tbsp ghee or butter (use coconut oil or olive oil for a vegan option)
• 1 large brown onion, finely chopped
• 2 cm piece fresh turmeric, finely chopped (or 1 tsp ground turmeric)
• 4 cm piece fresh ginger, finely chopped
• 2 large garlic cloves, finely chopped
• Large pinch of chili flakes (adjust to taste)
• 1.2 kg Japanese pumpkin (kabocha squash), peeled and roughly chopped (or butternut pumpkin)
• 5 large carrots, peeled and roughly chopped
• 1 tbsp natural peanut butter
• 1 liter vegetable stock
• 1.5 liters boiling water
• Salt and pepper, to taste

For the Toppings:

• Plain unsweetened Greek yogurt (or coconut cream for a vegan option)
• Fresh herbs (chives, oregano, parsley, or micro shiso)
• Crunchy toppings (roasted walnuts, pumpkin seeds, or hazelnuts)