1.       Melt the vegan spread in a large pot. Add the onions, curry powder and salt, and cook for 5 minutes, or until lightly browned. Stir in celery, carrot, potato, and butternut pumpkin.

2.       Pour in the vegetable stock, but only enough to cover the vegetables. Bring to the boil, reduce heat to low, cover the pot and simmer for 40 minutes, or until the vegetables are tender.

3.       While the vegetables are cooking, prepare the Coconut Coriander topping. In a small bowl, stir the coconut chips, coriander, lemon zest, red pepper flakes, and salt together. Use your fingers to break up the lemon zest if it clumps together.

4.       When the vegetables are cooked, transfer the soup to a blender, add the plant cream, and blend until very smooth. If the soup is very thick, pour in more vegetable stock - in small amounts at a time - until the soup is thinner but still creamy and velvety.

5.       Serve the soup hot and topped with the coconut coriander topping.