Peel, core and dice the pumpkin. Core and finely dice the apple. Chop the spring onion.
Heat up the vegetable broth and keep warm.
In a large pot over medium heat, saute the pumpkin with 4 tbsp. of olive oil for 5 minutes. Stir occasionally. Add apple and spring onion and let cook for another 2 minutes. Mix in salt, cinnamon and nutmeg. Deglaze with a shot of vegetable broth and stir well to remove all roast aromas from the bottom of the pot. Add the rest of the vegetable broth and let cook for 10 minutes on low heat.
Puree everything with a hand blender.
Put the pot back on low heat. Mix in turmeric, coconut milk, 4 tbsp. of olive oil and pepper. Let cook for another 10 minutes. After that puree again with a hand blender to get a creamy consistency.
Serve the soup with another tbsp. of olive oil as well as sesame, walnuts or pumpkin seeds.