This recipe could not be simpler to make.
Start by combining all of the ingredients from the pumpkin puree to the dried ginger in a medium to large size pot.
Place it on the burner and bring the soup to a boil over medium heat, stirring occasionally.
Once it starts to bubble you can turn the heat down to a simmer.
Season with salt and pepper to taste and serve.
Garnish with a drizzle of the reserved coconut milk and a sprinkle of pumpkin seeds on each bowl.
Enjoy!