How to make it
Thinly slice pumpkin, place in a baking tray and drizzle with 1 tbsp coconut oil; place into the oven for 35-40 minutes until soft.
Pre-heat wok with ½ Tbsp. coconut oil in medium heat. Toss in the diced onions and stir fry till soft. Then add in minced garlic and minced ginger, mix together and keep cooking.
Add pumpkin and other ingredients [except burrata cheese] into the wok, then add vegetable stock and coconut milk, and simmer for 10-15 minutes.
Remove soup from the heat and add into a blender. Blend until smooth and creamy; reheat soup then add the burrata cheese and sage on top before serving