Peel the pumpkin and dice it up into small cubes. Peel the garlic cloves and the red onion. Chop them up finely. Pour a little vegetable oil in a medium pan. Add the clove, the freshly grated ginger, the chopped garlic and the red onion and place the pan over medium-high heat.

Gently fry the ingredients in the hot oil for 4 minutes. Then add half of the diced fresh pumpkin. Season with a pinch of pepper and salt (or fish sauce like I did).

Stir the pumpkin and gently bake it for 5 minutes. Stir regularly. Then pour in the coconut milk. Also add half of the brown sugar.

Stir the ingredients and put a lid on the pan. Bring the soup to a good boil and then turn the heat lower. Let the coconut soup simmer for about 10 minutes or until the pumpkin starts to fall apart and kind of gives the soup a bright orange color. Then blend or mix the soup with a stick mixer.

Then add the rest of the diced pumpkin.

Put the lid back on the pan and simmer the soup for 5 more minutes. In the meantime chop up the kale (or savoy cabbage). Add it to the soup.

Cook for another 5 minutes or until the diced pumpkin you added last is tender but still keeps its shape. Then check the seasoning and add extra brown sugar, pepper or salt (or fish sauce) to taste if necessary.

Scoop the coconut soup into bowls and serve hot.