Firstly, take a sauce pan and heat the coconut oil, next, gently fry off the onion, butternut squash and 4 of the cloves of garlic until soft.
Add in the honey and ginger and cover with water or vegetable stock.
Leave to simmer until completely soft.
Whilst the soup is cooking prepare the pesto by placing the coriander, parsley, remaining garlic, pumpkin seeds, parmesan, rapeseed oil and a pinch of salt into a blender.
Blend to a rough puree and set aside.
To finish the soup, place into a blender with a pinch of salt and pepper and blender until smooth.
Check for seasoning and set aside.
Pour the hot soup into a bowl and drizzle with the pesto.
Finish with pumpkin seeds, dried pomegranate seeds and a sprinkle of chilli flakes.
Prep time: 35 mins
Cook time: 45 mins
2 Butternut squash peeled and roughly diced
5 Cloves of garlic
100g Ginger peeled and roughly diced
40g Unsalted butter
2 Onions roughly diced
1tbsp Coconut oil
½ Bunch flat leaf parsley
½ Bunch coriander
40g Grated parmesan
25g Pumpkin seeds plus more for finishing
40g Cold Pressed Rapeseed oil
Salt and cracked black pepper to taste.