1Preheat oven to 200 C. Line a large oven tray with baking paper.
2Place pumpkin on tray, in a single layer; sprinkle with cardamom, cinnamon and pepper, spray with oil. Roast for 25 mins or until tender.
3Meanwhile, line a small oven tray with baking paper. Place nuts on tray, drizzle with honey. Roast for 5 mins or until golden. Cool.
4Heat rice bran oil in a large saucepan over medium heat. Cook onion and garlic, stirring, for 5 mins or until softened. Add pumpkin, stock and the water to the pan; bring to the boil. Remove from heat; cool for 10 mins.
5Blend or process pumpkin mixture until smooth. Return pan to heat, stir until hot. To serve, drizzle soup with yoghurt; sprinkle with nuts and coriander.
TIP: You can freeze the soup in airtight containers.
Recipe & Photo: The Australian Women's Weekly/Bauersyndication.com.au