Thoroughly wash the pumpkin and carrots, deseed them, and cut into coarse cubes.

Peel the onion, garlic, and ginger, then finely chop. Grate the ginger.

Grate the garlic and ginger.

Prepare the vegetable broth and open the coconut milk.

Heat some oil in a large pot. Sauté the onion and garlic in it over medium heat until translucent.

Add the pumpkin and carrots and roast for 2–3 minutes.

Deglaze with the vegetable broth. Bring everything to a boil and simmer over medium heat for about 20 minutes until the vegetables are soft.

Finely blend the soup (with an immersion blender or in a stand mixer).

Add the grated ginger.

Refine with the coconut milk.

Finally, season with salt and pepper.

For serving, pour into deep plates or bowls. Garnish with fresh herbs and roasted pumpkin seeds as desired and enjoy.

Enjoy your meal!!!