1. Dice the pumpkin into wedges. Make small wedges so that they can get baked faster.

2. In an oven-safe bowl, take one clove of garlic, two 2-inch pieces of ginger,  and add the pumpkin wedges. Add one tsp of oil, 3/4 tsp of salt, 1 tsp of cayenne pepper, and 1 Tbsp of rosemary. Flip the pumpkin wedges upside down so that the inside part of it does not get burned—Bake at @400 F for 45 minutes. 

3. Let the pumpkin cool down completely. Scoop the inside of it and toss the skin of the pumpkin.

4. In a three-quart pan, take 1 Tbsp of butter, add a cup of diced onions. Add 1/2 tsp cumin powder, 1 tsp coriander powder, 1/4 tsp chili powder (optional), and 1/4 tsp salt. Drizzle 1 1/2 tsp of olive oil, and caramelize the onions with spices for few minutes. 

5. Add baked pumpkin, baked ginger, and garlic. Add 1/4 cup of coconut milk, 2 1/2 to 3 cups of vegetable broth, and simmer for 5 minutes. 

6. Blend everything into a smooth puree and serve hot with bread.