Cut the lid off the pumpkin, remove the seeds and pulp, then scrape out the pumpkin flesh. Chop this into medium chunks. (Set aside the seeds if you fancy roasting them another time.)
Chop the chillies (if using), spring onions and ginger and fry them for a few minutes in a large saucepan in the oil. Add the pumpkin and fry for a further 10 minutes.
Add the vegetable stock and coconut milk, cover and simmer for 20 minutes or until the pumpkin is soft.
Season with salt and pepper then mix in a blender or food processor until smooth and creamy.
Top with roasted pumpkin seed, fresh parsley or croutons.