Heat the oil in a large saucepan on medium-high heat. Cook onion and celery, stirring, for 5 minutes, or until soft. Add the ginger, garlic and chilli and cook, stirring, for about 1 minute.
Add the sweet potato, pumpkin, chickpeas, stock and 2 cups of water, and bring to the boil. Reduce heat and simmer, uncovered, for 20 minutes, or until vegetables are very tender. Set aside to cool slightly.
Blend soup in batches until smooth. Return to clean saucepan and heat over medium heat until hot. Season with cracked black pepper. Sprinkle with pepitas and coconut, and serve with a wedge of lime.
1 brown onion finely chopped
0.25 celery whole head finely diced
2 teaspoons minced ginger
2 garlic clove crushed
1 fresh red chilli deseeded, finely chopped
500 g sweet potatoe peeled, chopped
600 g pumpkin peeled, deseeded, chopped
1 canned chickpeas rinsed, drained
2 cups reduced-salt vegetable stock
20 g pepitas/pumpkin seeds 1 tbsp lightly toasted
20 g shredded coconut 1 tbsp lightly toasted
lime wedge to serve