Cut the pumpkin into medium-sized pieces. Spread the pieces on a baking tray lined with baking paper. Brush the pumpkin pieces with olive oil. Sprinkle salt and pepper. Bake in a pre-heated oven at 200°C for 40-45 minutes or until the pumpkin is tender and cooked. Take out from the oven and allow to reach room temperature.
Scoop out the pumpkin flesh using a spoon or knife. Discard the skin and keep the pumpkin flesh aside.
Heat oil in a pan. Add onion and garlic. Saute until the onion turns translucent.
Add vegetable bouillon cube, all the spices, salt, and mix.
Add water and pumpkin. Cook for 2-3 minutes and then puree with an immersion blender until smooth.
Add coconut milk and mix. If required, add more water at this stage to get the desired consistency. Check and adjust the seasoning. Cook for another 3-4 minutes.
Garnish with pepitas, chili flakes, and fresh herbs. Enjoy!
This soup can also be made by simply cooking peeled pumpkin cubes in a pot. Just peel the pumpkin, cut cubes, add water until it covers the pumpkin. Boil until the pumpkin gets nicely cooked. Puree and then follow the recipe given in the recipe card.
Don't make very large pieces of pumpkin otherwise the baking time will get increased.
While baking, keep the flesh side down.
If you prefer spicy food, add some chili flakes or chopped chili peppers.
Other spices like cumin, ground cloves, etc can also be added to this soup.
Non-vegans may use cooking cream or milk instead of coconut milk