In saucepan over medium heat, combine pumpkin, coconut cream, vegetable stock, garlic, ginger and salt and pepper, to taste. Stir until well incorporated, cook 10 minutes.

Serve over coconut rice or with bread, if desired.

Notes: For an elegant garnish, top with toasted pepitas, pumpkin seeds or swirl of coconut milk.

Leftovers can be refrigerated up to 3 days or frozen up to 3 months. Thaw frozen coconut ginger pumpkin soup in fridge then reheat in microwave or saucepan on stovetop.