In a medium-large pot, heat the oil. Saute onion till soft (2-3 min), then add garlic and ginger. Cook for another 30 sec.
Add your tomatoes, pumpkin and seasonings.
Bring to a boil and then turn down heat to a low simmer. Cook uncovered for about 15 min until all flavours seem to be mixed together.
Then add your coconut milk.
Remove from heat and use an immersion blender if you have one, to puree until smooth. Or put it into a blender.
If it seems too thick for you, you can add a cup of chicken (or vegetable) broth, or even water.
You can drizzle the remaining coconut milk over each bowl of soup when you serve it.
Photo by Monica Turlui