Previously bake your pumpkin in the oven - 180 degrees for approximately 40 minutes and then remove skin once cooled and cut into pieces - or you can use canned pumpkin puree.

Add the cooked pumpkin, tomatoes to a food processor and blend to a puree.

Melt the oil in a stockpot over medium heat. Add the onion and saute for 2 minutes until translucent. Add the nutmeg, thyme and pinch of salt and pepper and cook for another minute or so.

Add the pureed pumpkin, tomato and broth to the pot and stir to combine. Bring mixture to a simmer, and then reduce heat and let simmer for about 10 minutes stirring often.

Add coconut cream and mix to combine and heat through.

Season to taste with salt and pepper and garnish with fresh basil.

Add extra broth if you prefer the soup to be less thick.