All recipes are prone to variations and thus to be transformed into unforseen creations. In my case, the pumpkin soup I always knew was done with pumpkin, onions, milk and a little curry. Until a very fortunate day when a friend prepared a version with butternut squash, ginger and coconut milk. From that day onwards, preparing the original recipe became almost a wild idea. 

You need:

a small butternut squash
two small ginger fingers
a can of coconut milk
water and salt

How is it done?

1. peel and cut the squash and ginger in small chunks.

2. boil covered in water - too much water will render a clear soup - until the squash is tender.

3. add the coconut milk and process in the blender. At this stage you may want to add one or two chunks of ginger depending on the intensity you'd like the soup to have. 

4. without sieving it, serve directly in a soup bowl. Optionally you can decorate it with mint leaves, sour cream or some other inventiveness.