Heat the ghee or oil in a large soup pot over a medium heat. Once warmed, add the chopped fennel and carrot. Cook until the vegetables are browned, softened and cooked through, about 10 minutes.
Add the spices and fresh ginger, and cook until fragrant. If at any time they begin to burn or stick, add a splash of ghee, oil or water. I generally like to add chilli at the end when I can taste it, but you do you.
Add the preserved lemon, apple cider vinegar and pumpkin pieces, and stir until coated. Put the lid on and allow to the flavours to meld a little.
Add the stock and pop the lid on. Cook on a medium heat for 20 minutes.
Once the time is up, check your pumpkin is cooked through. If it is, stir through the milk (if you’re using it) and adjust the soup seasoning to your taste. The amount of salt necessary will depend on the stock you use.
Allow to cool slightly before using your immersion blender to blend the soup until completely smooth. If you’re using a regular blender, ensure the soup is fully cooled before you attempt to do so. I won’t have any blender explosions on my watch.