Peel and chop your onion, carrot, celery, rosemary leaves, pumpkin flesh and butternut squash. Mince the garlic clove.
Take a large saucepan and add 1 tablespoon of olive oil.
Set to a low heat and add in your onion and garlic. Cook for 1-2 minutes until soft.
Add in your chopped rosemary leaves and cook for another minute.
Add in your chopped celery, carrot, butternut squash and pumpkin pieces. Heat for 3-4 minutes.
Pour in your chicken stock and bring it to the boil.
Simmer for 30 minutes, topping up with a little water if necessary.
When it’s ready, blend the soup with a handheld blender or by transferring it to a heatproof mixer.
Add enough of the water to the soup to reach your desired consistency or add 150 mls coconut milk if you like it to be creamy.
Scatter on coriander leaves to serve, or present your soup in mini pumpkin shells (see below).