Start by rinsing quinoa several times. This is mainly to remove the bitter taste.

Then, drizzle oil in a medium hot pan and add fennel seeds. Once they start sizzling, scatter the quinoa and start toasting.

It will take a while for it to change color and get crunchy. Just keep tossing every now and then to avoid them from burning.

Add butter and oil in a hot pan. Drop the bay leaves, cinnamon stick and fennel seeds.

Once they sizzle, drop garlic and onion, season with salt, pepper and allow it soften for a minute. Next, drop the chopped pumpkin and give it a toss. Add cumin powder and enough water to cover the pumpkin.

Bring it to a boil and then allow it to simmer until the pumpkin is tender.

Remove the cinnamon stick, bay leaves and add coconut milk.

Finally, blend it to a smooth puree, ladle the soup into bowls and top it with toasted quinoa.