1 pumpkin (I prefer the type with green skin... but any smallish pumpkin is good - or a butternut squash works too)
2cm piece of ginger, peeled
1 can coconut milk
yes, that's all!
Half the pumpkin and deseed. Place two sides face down on a baking tray and bake in oven until soft (about 30 mins). Let it cool a bit.
If you have a mixer, chop the ginger in it. Add the pumpkin flesh and tin of coconut and blend.
Otherwise chop ginger into small pieces and put in pan with pumpkin and coconut milk and use a hand blender to make the soup.
It really is this easy and is my son's favourite soup!