How to make Spicy Pumpkin Soup

Peel and finely chop the garlic, the ginger and the onlon. Peel and cube the flesh of the pumpkin, removing any stringy flesh and seeds. (The seeds may be kept for toasting, if you wish.)
Heat the oil on a low heat and add the onion, the garlic and the ginger. Stir briefly and cook until the onion becomes translucent.
Add the pumpkin flesh and the remaining spices. Stir and allow to cook for a couple of minutes until the spices become fragrant.
Add the stock, the coconut milk and the bay leaves and stir once more.
Cook for approximately twenty minutes until the pumpkin flesh is tender.
Once the pumpkin is cooked, blend the soup in a blender or with a stick blender. Be careful not to scald yourself. This soup can be a little volcanic when it goes back on the heat.
If the soup is too thick for your liking add a little more water. If it is too thin, then thicken it by cooking it a litle longer.
Check the seasoning and add a litle more salt and pepper if it needs it. Serve in pretty bowls with any accompaniments of your choice.