Her advice: find the pumpkin you like, each has its own taste.
Roasting the pumpkin first adds a depth of flavour. Caramelised onions pack a sweet umami punch.
Going carb-free but want to make your soup more substantial? Add za'atar-sumac spiced quinoa.
Clearly this is all about what you top the soup with than the soup itself, but the addition of apple does add sweetness and body.
And for those who want to eat soup for breakfast, there is Michael Mosley's grain-free bowl.