Peel and chop the pumpkin and the onions.
Peel and grate the ginger.
Sauté the pumpkin, onions and ginger with the olive oil in a wok or a shallow saucepan for a couple of minutes.
Add the coconut milk and the chili powder. Simmer for 40 minutes.
Blitz in a food processor or blender.
Season with the fresh herbs, lime juice and 1 tablespoon per serving of Greek strained yogurt.
1 kg pumpkin
2 small onions
75 g ginger root
3 tablespoons extra virgin olive oil
4 tablespoons Greek strained yogurt
125 ml coconut milk
½ tablespoon chili powder
Sprigs of fresh herbs (mint, chives etc.)