Heat the olive oil over medium heat in a large soup pot. Add the onion and sauté until it begins to soften, then add in the ginger and garlic and cook for 1-2 minutes until fragrant.

Add in the sweet potatoes, cumin and cinnamon along with the orange juice, and broth. Bring to a boil, then reduce to a simmer. Put the lid on and cook for 15 minutes or until the sweet potatoes are very soft and fall apart when pricked.

Add in the coconut milk, and then transfer to a blender or puree with a hand blender. If you want it thinner, add in extra coconut milk. Season with salt and pepper, to taste.

Garnish with a swirl of coconut milk, pumpkin seeds and pomegranate arils.