Peel and cut the pumpkin and sweet potatoes into cubes or chunks. Set aside.

Peel and chop the onion, and grate the ginger.

Heat the oil in a cooking pan and fry the chopped onion and ginger until they are softened, and look translucent.

Add in the black pepper, salt, and paprika powder. Stir well and continue frying for about a minute until the spices release an aroma.

Add the pumpkin and sweet potatoes to the onion mixture. Stir until all everything is coated with spices. Let it cook for about 2-3 minutes. You can put the lid on if you like.

Pour the vegetable stock into the pan, and add the mixed herbs. Stir again, then put the lid on to cook until the vegetables are soft.

Once the vegetables are softened, you can turn the heat off and allow the soup to cool down a little bit before blending the soup. You can use an immersion blender, or a handheld blender to blend the soup until you get a smooth texture. Here, you can add half of the chopped cashew nuts if you like.

In the meantime, roast the pumpkin seeds and cashew nuts in a pan until they are light brown. Roughly chop them and set them aside.

Ladle the savory soup into bowls, drizzle the soup with single cream, coconut milk, or coconut cream, and sprinkle the roasted pumpkin seeds and nuts.

I often sprinkle some dried red chili flakes too.