Add butter to a large soup pot and sauté onions and garlic for 3-4 minutes to soften.
Next add the Moroccan paste, cook off for a minute.
Add the diced pumpkin, stir to coat in the Moroccan paste.
Pour in chicken stock, cannellini beans and season with Man Grind.
Simmer over a medium heat for about 30 minutes or until the pumpkin is cooked and falling apart.
Blend with a stick blender until smooth.
Taste to check the seasoning and add more man grind if needed.
To make the whipped feta blend all ingredients in a food processor until smooth, dollop in the middle of the bowls of soup to serve.
Use oil instead of butter for vegan/dairy free and omit the whipped feta.
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