How to make it

1. Preheat oven to 425º F. 
2. Cut the pumpkin in half and scoop out all the seeds and strings, then quarter it. Save the seeds for roasting later if you desire. 
3. Drizzle pumpkin with a little coconut oil then place on a lined baking tray. Roast pumpkin for 35-40 minutes until soft. 
4. Heat a large pot to medium heat and add in a little more coconut oil. Toss in the chopped onion, and cook for 5 minutes until soft then add in Lee Kum Kee Minced Garlic and Minced Ginger, mix together and keep cooking. 
5. Scoop out the cooked pumpkin into the pot and along with the Lee Kum Kee Hoisin Sauce, paprika, turmeric, coriander, sage, salt and pepper. Then add in the vegetable stock and coconut cream and stir then bring up to a boil then turn down to low and let simmer for 10-15 minutes until flavors have developed. 
6. Remove soup from heat and add into a blender, in a few batches if needed. Pulse until nice and creamy. Adjust any seasonings here if needed. Serve in a bowl with a dollop of fresh burrata cheese, pepitas, and fresh sage leaves.