Cooking time

• Cut the skin of the pumpkin, remove the seeds and cut the flesh into large pieces.
  Roughly chop the onions.
  First fry the onions and the whole cloves of garlic lightly brown in the olive oil in your soup pan.
  Then add the pumpkin and stir.
  Peel the ginger and cut it into small pieces and add it to the pan.
  
• Pour in 0.5 liters of vegetable stock and let everything simmer well for 20-25 min.
• Now add the ginger syrup, salt and pepper and the coconut milk.
  Stir and cook for another 5 minutes.
• Serve with a little fresh coriander as a garnish.