Heat the oil in a large saucepan and saut the onion, apple and carrot for 3 - 4 minutes, until softened. Add the ginger and stir well.
Add the pumpkin and stock to the saucepan. Bring to the boil, and then simmer gently without a lid for 20 minutes, until the vegetables are tender.
Transfer the soup to a blender or food processor and blend for 15 seconds, or until smooth. Return to the saucepan, reheat and season to taste with allspice or nutmeg, salt and pepper. Serve, Drizzle a spiral of Oatly cream and sprinkled with chopped fresh herbs to garnish.
This recipe is also great out of season by replacing Pumpkin with Butternut Squash