First, roast the pumpkin. Carefully chop it in half vertically, and use a spoon to scoop out the seeds. Rub the cut side of the pumpkin with olive oil, salt, and pepper, and place it cut side down on a baking sheet lined with parchment paper. Roast it in a 200ºC oven until it’s completely soft, 40 to 60 minutes. Then peel away its skin
Next, simmer! In a large pot over medium heat, sauté the onion until it softens. Add the spices, garlic, and ginger, and stir until fragrant, about 30 seconds. Mix in the pumpkin, broth, and coconut milk, and simmer for 20 minutes. Remove the soup from the heat, and stir in the vinegar
Finally, blend. Allow the soup to cool slightly. Then, transfer it to a blender and puree until smooth. The consistency will vary based on the water content of your pumpkin, so if the soup is too thick, blend in water to reach your desired texture
Serve hot, garnished with microgreens. Enjoy!
