To prepare the vegan pumpkin soup, peel and dice the pumpkin roughly. 1 inch sized chunks are fine.

Halve, core and chop the pears into thick slices.

Slice the jalapeno. Halve and slice the onion.

In a pressure pan (around 4L capacity), heat the olive oil. Fry the onion on moderate flame for 2-3 minutes. Add the pumpkin, pears and jalapeño and fry on a high flame until golden brown spots appear on the surface of the pumpkin chunks.

Season with salt. Pour in 2 cups water. Cover the lid of the pressure cooker with the weight plugged in. Reduce the flame after one whistle and cook on sim for 4-5 minutes.

Open the cooker once the pressure drops. Remove the contents into a blender and blend into a smooth puree. Return to the pressure pan and thin with some water if required. Bring it to a gentle simmer.

Divide between two large bowls and top with mixed seeds, sliced jalapeño and pears, and a light drizzle of extra virgin olive oil. Serve hot.