Chop the ginger and shallots and roast in a pan with olive oil for 3-5 min.

Cut the pumpkin in squares, peel the apple and the parsnip and chop them as well. Add them to the pan and roast for another 5 min.

Add the water, vegetable stock, salt and pepper and let simmer on medium heat for about 15-20 minutes until the veggies are soft.

Add the vinegar and nutmeg and puree the soup. Season to taste with fresh or dried thyme and add more salt and pepper if needed.

Serve with pumpkin seeds, pumpkin seed oil, fresh thyme and vegan cream.