Creamy Pumpkin Soup with Ginger

Scrub the Hokkaido pumpkin under running water. Leave the skin on. Halve it, scoop out seeds and strings, then dice the flesh into 2 cm cubes.

Peel and finely chop the onion. Peel the ginger with a spoon edge and mince it.

Heat olive oil in a large pot over medium heat. Add the onion and cook 3–4 minutes until soft and translucent, stirring occasionally.

Add the ginger and pumpkin cubes. Cook 5 minutes, stirring every minute, until the pumpkin edges start to soften.

Pour in the vegetable broth. Bring to a boil, then reduce to a simmer, cover, and cook 15–20 minutes until the pumpkin mashes easily with a fork.

Remove from heat. Blend with an immersion blender until completely smooth, about 1 minute. No chunks.

Stir in the coconut milk or cream. Return to low heat and warm through for 2 minutes—do not boil.

Season with salt and black pepper to taste. Serve hot, topped with toasted pumpkin seeds.