• Roughly chop the yellow onions. Peel the ginger at cut it into rough pieces.
• Scrub your pumpkin with a vegetable brush if necessary and wash it with hot water. Remember, there is no need to peel your Hokkaido pumpkin. Remove the stem and cut the pumpkin in half. Use a tablespoon to clean out the pumpkin seeds. Then, cut the pumpkin into smaller cubes (approximately 2-3 cm wide).
• Find a large pot, big enough to fit at least 5 liters (1.32 gal). Add 2-3 tablespoons of the oil to the pot and turn on the heat.
• Once the oil is hot it is time to add the onion and ginger and let if fry at medium heat for about 2-4 minutes.
• Add the chopped pumpkin to the pot and let it fry together with the onions and ginger for another 2-4 minutes. This gives the pumpkin a slight roast and gives the soup a hint of roasted flavor.
• Mix the powdered vegetable broth with 1,7 liters of boiling water and add this to the pot (enough to cover the vegetables) and bring to a boil. The vegetable broth adds to and intensify the flavor of the soup.
• Let it boil on medium heat until the pumpkin flesh is tender. You know it`s ready when you can stick a knife into a chunk of pumpkin without any resistance.
• Turn down the heat. Open the coconut cream and set aside a couple of tablespoons for garnishing. Pour the rest of the coconut cream as well as the lime juice into the pot. Use an immersion hand blender to purè the soup completely. Take your time and purè until you get that desired consistency – the soup is to be creamy and smooth, but not too thick. There should be no chunks in the soup.

  Adding the cream at the end before mixing the cooked pumpkin and vegetables into a soup makes it even easier to get that creamy texture using an immersion blender. Plus, it also gives the soup that extra richness. If you don`t have coconut cream you can use full-fat coconut milk as a substitute. The lime juice gives your soup a hint of freshness.

Garnishing

• You can garnish each portion with coconut cream and pumpkin seed oil and make a great pattern, or garnish with coconut cream, a slice of lime, fresh parsley and pumpkin seeds.