Heat the hemp oil in a large pot over medium-high heat. Add roughly chopped garlic and onion and gently fry for 10 minutes.


Add butternut squash and carrots. Fry for another 10 minutes then add potato, tomatoes, vegetable stock, harissa paste and thyme. Bring to a boil and simmer until all your vegetables have softened, roughly 20-25 minutes.


In the meantime, place your hemp seeds in a dry non-stick pan. Heat on medium heat until slightly golden, stirring occasionally.


Once your vegetables have softened, transfer the soup to a blender. Add hemp protein and blend until smooth. Once smooth, add salt and pepper to taste. Serve with toasted hemp seed hearts.