Spicy pumpkin cream soup with coconut milk

Preheat the oven to 220 degrees. Cut the pumpkin in half, scrape out the seeds, then cut it into approx. 1 cm thick slices. (Hokkaido pumpkin does not need to be peeled, but other varieties do).

Toss the pumpkin slices with 1 tablespoon of olive oil and half a teaspoon of salt, then arrange them in a single layer on a baking sheet lined with parchment paper. Bake for approx. 30 minutes until the pumpkin is completely tender and begins to brown in places.

Peel and finely chop the onion. In a medium saucepan, heat the remaining oil, add the onion and remaining salt, and cook for 2-3 minutes until translucent. Make sure it does not brown.