1. Preheat the oven to 200C/390F.
2. Quarter the pumpkins and remove the fibres and seeds.
3. Stir the olive oil, cinnamon and the chili powder into a homogenous paste.
4. Rub the pumpkin with the paste.
5. Place them into the preheated oven and roast them for 45 minutes.
6. In a large pan, sauté the pumpkin pieces with the chopped onion for a few minutes.
7. Add potatoes and ginger.
8. Pour the vegetable stock into the pan and let it cook for about 20 minutes on medium heat.
9. Puree the soup and add the coconut milk.
10. Season with salt and pepper.
11. Serve with pumpkin seed oil and roasted pumpkin seeds.
