Ginger and Turmeric Soup

 Method   Heat the oil in a large, deep saucepan. Add the onion and sauté until translucent. Add the pumpkin and potato, garlic, ginger and turmeric and sauté for a few more minutes. Add the broth and coconut milk to the pot and mix well. Season with salt and pepper and bring to the boil. Once boiling, reduce heat to a simmer and place lid on the pot to cook for 20 minutes or until the vegetables are soft. Once the soup is cooked, blend the mixture using an immersion (handheld) blender. Alternatively, you could transfer the mixture to a high-speed blender. Add the protein powder and blend again until completely incorporated in the soup. Taste and adjust seasoning to your taste. Serve topped with a dollop of coconut yogurt and pumpkin seeds.