In a soup pan with a bit of oil add chopped onion and a little salt, and cook until onion starts to soften.
Add garlic, ginger, and dried herbs. Mix through.

Add pumpkin, stock cube, mix through, and then cover with just enough water and simmer until the pumpkin is soft.

Once soft add butter beans, peanut butter, marmite, and mix through. Cook for a few minutes.

Add coconut milk. Taste the soup, add ground black pepper and more salt if desired.
Serve in a bowl topped with toasted nuts, optional drizzle of pumpkin seed oil, and side of bread.

3 cup pumpkin, cubed or chopped
2 medium red onions, chopped
1 inch fresh ginger, grated
3 garlic gloves, finely chopped
1/2 teaspoon chili flakes
1 teaspoon ground cinnamon
1 tablespoon dried oregano
1 tablespoon dried rosemary
1 tin coconut milk
1 tablespoon peanut butter
1 vegetable stock cube
1 tablespoon marmite
1 handful peanuts or cashews, toasted and chopped
2 tin cooked butter beans
Water
salt and black pepper
optional pumpkin seed oil