A creamy comforting appetizer or a light dinner, this pumpkin coconut soup with a hint of ginger will warm you up during these chilly days.
2-3 teaspoons fresh ginger, minced or finely chopped (adjust amount to your heat tolerance :))
1 tablespoon (14g) coconut oil
2 pounds (900g) Hokkaido pumpkin / Red kuri squash, cut into chunks
2 cups (500ml) water
1 and ⅔ cups (400ml) light coconut milk
1 teaspoon salt