Squash pre-baked in the oven with some olive oil always taste better. Pre-prepare the squash preferably the day before (to save energy while cooking another dish in the oven).
Chop and fry 2 onions, 6 garlic cloves and 4 cm of fresh ginger in some olive oil. Add the pumpkin, 4 chopped tomatoes, 1 table spoon of cumin seeds, 1 table spoon of dried thyme, 1 teaspoon of turmeric, some chili flakes. Stir and add 1 ½ liter of vegetal or chicken stock. Allow to simmer for approx 30 mins. Add 2 table spoons of peanut butter. Mix and store in the fridge.
Serve the soup with chopped spring onions and roasted pumpkin seeds seasoned with cumin and pepper. The peanut butter adds a particular but really delicious flavor!