Wash and dry the pumpkin. Then cut off a piece and remove the fibers and seeds. Peel off the skin (place the piece on a board and peel downward with a knife) and cut into pieces of similar size, about a few centimeters.

Peel and finely chop the onion and garlic. Peel and grate the ginger on a small grater.

Heat the oil in a saucepan. After a moment, add the onion, garlic, and ginger. Sauté for a few minutes, stirring occasionally. Season with curry, turmeric, and cinnamon, and continue to sauté, stirring constantly.

Add the pumpkin and pour in water (about ¾ of the pumpkin's height). Bring to a boil and reduce the heat. Cook over medium heat until the pumpkin is soft, about 15 minutes.

Then add the coconut milk and cook for another 5 minutes.

Remove from heat and season with salt to taste. Blend everything with a hand blender. If necessary, add a bit more water and stir.

Serve in a bowl.