Gather and prepare your ingredients.
Place a large heavy-bottomed saucepan over a medium-high heat and add the olive oil. Once hot, add the onion, carrots, celery, garlic and ginger with a sprinkle of salt and pepper. Cook for 4-5 minutes, stirring often, until softened and translucent.
Add the chopped beetroot, apple and vegetable stock and cover. Bring to a simmer and allow to cook for 25-30 minutes, until the vegetables are completely tender.
Turn off the heat. Blend with a hand blender until smooth. Adjust seasoning to taste.
Divide the soup into serving bowls. Serve topped with a spoonful of yoghurt and sprinkle of pumpkin seeds.