Pot variant: Cut the squash in half halve the squash and then hollow out (fibers and seeds).  Now cut it into cubes. The peel can be eaten and does not have to be peeled.

Chop the onion and garlic and fry with a glass of vegetable stock.  Add the squash cubes, fry vigorously. Add some vegetable stock and simmer gently.

Oven variant: Halve the squash, remove seeds and place on a baking sheet.  Now place in the oven and bake at 400 F (200 degrees C) for about 50 min. For the last 15 minutes you can chop the onion and garlic and place on the baking sheet.  Poke into the shell of the pumpkin to see if it is soft. Put in a pot or blender.

For both options: Now mix in the measured vegetable broth and season with salt, pepper, nutmeg, mace and possibly a little ginger and puree with a blender.  Now stir the coconut milk in and taste the squash cream soup again. If the soup is still too thick, simply add some vegetable stock until the desired consistency is achieved.

Now add some dill and chives to the soup for taste, if desired.

Now garnish the soup with a bit of balsamic, coconut milk and pumpkin seeds (optional)