Put the oil in a large pan with the onion and pumpkin scrapings. Fry until the onion is softened
Add the stock, bring to the boil then let simmer for 10 minutes until the pumpkin is well cooked
Puree the whole lot
Stir in the coconut milk and season to taste with the nutmeg and some salt and pepper
This basic recipe can be jazzed up in many ways. Look through my profile for my other squash soups. You can add apple or pear, spice it up with some chillies, add beans, lentils or bacon, add other veg such as a potato and a couple of carrots to the mix. You can freeze it into icecube trays before adding the milk and use a handful of cubes in with your other ingredients - I very often make soup with frozen vegetables. Endless possibilities
See my previously posted recipes for roasted pumpkin seeds
