Heat the sunflower oil in a large saucepan with a lid.
Add 1 chopped onion and sauté for 10-15 minutes until soft.
Add 2 cloves of chopped garlic and a 2cm piece of chopped ginger. Sauté for a further minute then add 1 tsp turmeric, 1 tsp chilli powder (if using) and 1 tsp ground cumin. Stir well and cook for a minute.
Add the Brussels sprouts* and 750ml hot vegetable stock. Bring to the boil, then reduce to a simmer, cover with a lid and cook for 10 minutes or until the Brussels sprouts are soft.
Blend until smooth with a handheld blender or allow to cool slightly and transfer to a heatproof jug blender.
Add 1 tbsp garam masala and season to taste with salt and pepper.
Serve hot with toasted pumpkin seeds and bread or croutons.
*If your Brussels sprouts are cooked add them at this stage with the stock, blend and then heat through before adding 1 tbsp garam masala and seasoning to taste with salt and pepper.