In a big pot on medium-high heat, sautée 2 diced onions, 3 diced garlic cloves, 2 tsp of each salt, ground cumin and ground ginger. Meanwhile, prepare or heat 1 litre of veggie broth.
Dice 1 kg of pumpkin into medium-sized chunks.
When the onion is translucent, add the diced pumpkin, the veggie broth and 1 can (14 fl oz) of coconut milk. Turn the heat down a bit and cook for just over 30' (lid on).
Once cooked, blend until smooth (be careful if it's still hot).
Garnish with some chopped fresh basil and enjoy!