Step 1 Prepare your vegetables by thinly slicing the squash, onion, and garlic and set aside. Peel the potato and cut into cubes. Cut the kernels off the corn and transfer to a bowl and grate the ginger. Step 2 In a soup pot, heat the olive oil and sauté the onion for 5 minutes or until soft and sweet. Add the ginger, garlic, and cayenne pepper and sauté for a few more minutes. Step 3 Add the squash, turmeric, and 1 teaspoon of salt and sauté for around 10 minutes or until slightly softened. Stir often to allow any excess moisture to evaporate, then add the potato and corn and sauté for a few more minutes. Step 4 Add the stock, cover the pot, and gently simmer for 20 minutes or until the potato is very tender. Step 5 If you’re toasting pepitas pre heat the oven to 160 degrees. Put the seeds into a small baking tray with a few drops of oil and plenty of salt and toast them in the oven for 10 -15 minutes. Then allow to cool. Step 6 Turn the heat off the soup, and using a stick blender blend the soup until smooth. Taste, adding more salt and pepper if needed. Step 7 Serve hot into bowls and top with chopped coriander, chilli oil, and toasted pepita seeds for some crunch.
