Melt the butter over a medium heat in a heavy-based large saucepan. Stir in the shallots, cumin and garlic and saute until shallots are soft. Add rest of vegetables to the pot. Sweat the vegetables for at least 2-5 minutes, gently stirring.
Add vegetable stock, bring to the boil and simmer for 20 minutes. Check all vegetables are tender.
Season with sea salt and black pepper. Add the nutmeg at the same time.
Add coconut milk and stir gently. Check the seasoning.
Cool soup and blend.
If adding haggis (optional), cook haggis slices in a frying pan. Warm soup bowls and serve the hot soup topped with the crushed haggis, a swirl of cream and some celery leaves.