Add the ginger, turmeric, garlic and chilli in the thermomix bowl and chop for 9 seconds on speed 8.
Add in the coconut oil and saute for 5 minutes on 105 degrees on reverse speed 2.
Add in the pumpkin, water and salt, cook on 110 degrees for 15 minutes on reverse speed 1.5.
Add in the cashew nuts, cook for 5 minutes on 105 degrees for 5 minutes on reverse speed 2.
Add in the all the spice powders, coconut milk and adjust salt. Blend the soup for 45 seconds to 1 minute on speed 8.
Coo for 2 minutes on 100 degrees on speed 1.
Garnish with coconut cream and pumpkin seeds.