Preheat the oven at 200xb0C.

Toss the peeled and cubed pumpkin in 2 tsp coconut oil, salt, pepper and rosemary. Arrange in a single layer on a baking tray lined with parchment paper.

Place the whole garlic cloves in a small piece of tin foil. Rub a few drops of oil. Wrap foil tightly over garlic and place in a corner of the same baking tray.

Bake / roast this for 30-40 minutes until pumpkin cubes are tender (ready when a fork passes through the cubes without much resistance).

Meanwhile, heat 2 tsp oil in a pan. Sautxe9 the onion and ginger slices with a pinch of salt, on medium heat, until onion is soft. This will take around 7 minutes. Add 200 ml water and 100 ml coconut milk.

To this, add the roasted pumpkin cubes. Squeeze out the pulp from the roasted garlic cloves into the pan. Discard the rosemary sprigs from the baking tray.

Cover and simmer for 5-7 minutes.

Once cool enough, blend to a smooth puree with 100 ml of water.

Return to the pan, add 1/4 tsp ground turmeric, freshly grated nutmeg, 1/2 tsp salt (after you have tasted it). You can thin it with some water at this stage to get the desired consistency. Simmer for 2 minutes.

Divide between 2 soup bowls.

Garnish with a swirl of coconut milk, croutons, fresh rosemary and edible flowers.