Preheat the oven to 200 ºC. Drizzle the pumpkin chunks with olive oil and season with salt and pepper. Roast in the oven for 30-40 minutes until soft with caramelised edges.

Set a large pot over medium-high heat. Add a splash of olive oil and fry the onions and leeks until they begin to soften and brown. Add the garlic and chilli flakes and fry for a minute until fragrant. Pour in the stock and ClemenGold® juice, then add the pumpkin. Bring to a boil, then remove from the heat and blitz with a hand blender until the desired consistency is reached. Return to the stove, season to taste then add the lemon juice. Bring back up to a simmer then turn off the heat. Note: if the soup is thicker than you would like, you can add a little extra vegetable stock while blitzing.

Portion the soup into serving bowls and add a swirl of coconut milk to each. Top with a grating of ClemenGold® zest and toasted pumpkin seeds. Garnish with micro herbs and a crack of black pepper and serve with crusty bread.