cut the veggies into small pieces
in a pot, add olive oil, spring onions and veggie broth. roast gently for 2-3 minutes
add all other ingredients and again let roast for 2 minutes
then add the water. cover with the lid and let it boil until everything is soft
with a hand-held blender, blend into a creamy soup
to make it less thick and more creamy add unsweetened almond or coconut milk
if desired, top with pumkin seeds