Directions

1. Chop and fry the vegetables: Heat the olive oil in a large saucepan. Finely chop the onion and garlic and fry them over a medium heat for about 2-3 minutes until soft and aromatic.

2. Add pumpkin and spices: Add the diced pumpkin, ginger (if using), curry powder and cumin. Mix everything well and fry for 2-3 minutes to allow the spices to develop their aroma.

3. Add broth: Pour the vegetable broth and coconut milk into the pot and bring to a boil. Reduce the heat and let the pumpkin simmer for about 15-20 minutes, until soft.

4. Puree: Puree with a hand blender or in a blender until creamy and smooth.

5. Season to taste: Season the soup with salt, pepper and possibly with chilli flakes. If the soup is too thick, it can be diluted with a little more vegetable broth or coconut milk.