Pumpkin, Oyster Mushroom & Miso Soup | Seasonal Soup

This is the perfect way to use up any left over pumpkin from Halloween or to make as a starter for a Halloween feast. This is a very easy soup to make and can be made in advance and re-heated when wanted.
If you have any left it will store in an airtight container in the fridge for up to 3 days or you can freeze the soup.
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Ingredients
1kg pumpkin peeled, deseeded and cut into small cubes
2x medium onions finely chopped
150g Oyster mushrooms roughly chopped
450ml vegetable stock
400g can of coconut milk
2 tbsp coconut oil
2 tbsp miso paste
Salt and Pepper to season (Don't add too much salt as the miso already adds a lot of saltiness to the dish)
To present drizzle of chilli oil and chilli flakes