Pumpkin chickpea soup

1. Add a dollop of olive oil to a large pot, add in the soup mix, soy sauce, nutritional yeast, and water, and leave to simmer until all the vegetables are soft.
2. Once the veggies are soft, add them to a high-speed blender along with the coconut milk and hummus, and blend until creamy.
3. For the coconut bacon: simply place the coconut in a bowl and dress with the soy sauce and balsamic glaze, and then place on a baking sheet lined with parchment paper and bake for 8-10 minutes at 180 °C until crispy.
4. Serve the soup with additional coconut milk, coconut bacon, and a dash of sesame oil, along with fresh herbs. Freeze the rest in servings for later.