Step 1

Heat 30ml oil in a large saucepan over medium-low heat. Add the onion and cook, stirring occasionally, for 5 minutes or until soft. Add 1/2 tbs ginger and cook, stirring, for 2 minutes. Add the pumpkin, sweet potato and 1/2 tbs cumin and cook, stirring, for 2 minutes or until aromatic.

Step 2

Increase heat to high. Add the stock and water. Bring to the boil. Reduce heat to medium-low. Simmer for 15 minutes or until the pumpkin and sweet potato are very tender. Set aside to cool slightly. Transfer to the jug of a blender and blend until smooth. Season with salt and pepper.

Step 3

Meanwhile, preheat oven to 200°C. Combine the remaining 30ml oil and 1/2 tbs cumin in a small bowl. Place the bread on a large baking tray and brush with the oil mixture. Bake in oven for 5 minutes or until the bread is crisp. Break the bread into large pieces. Combine the coriander, chilli, coconut and remaining 1/2 tbs ginger in a small bowl.

Step 4

Ladle the soup among serving bowls. Top with the coconut mixture. Serve with the cumin bread and yoghurt, if desired.