Tell me how to make Pumpkin Ginger Soup.
Here's a recipe for Pumpkin Ginger Soup:

Ingredients:

Soup

• 1 tablespoon coconut oil
• 1 medium white onion, diced
• 2 teaspoons kosher salt
• 4 cloves garlic, minced
• 1 fresh ginger, 3 in (7 cm) peeled and grated
• 1 jalapeño, seeded and minced
• 2 teaspoons  sriracha
• 2 cans unsweetened pumpkin puree
• 2 1/2 cups vegetable stock
• 1 can full-fat coconut milk, 13.5 ounce can (380 grams) room temperature
• 1 lime, juiced
• 1/3 cup pepitas, toasted

Cilantro Coconut Cream

• 1 can coconut cream, 13.5 ounce can (380 grams), chilled
• 1 lime, zested
• 1 cup fresh cilantro leaves, packed, plus more for garnish

Instructions:

1. In a large pot, melt the coconut oil over medium heat. Add the onion and 1 teaspoon of salt. Cook for 10–15 minutes, until the onions are translucent and softened.
2. Add the garlic, ginger, and jalapeño. Sauté for 3–5 minutes, until fragrant and softened.
3. Add the Sriracha, pumpkin purée, and vegetable stock and stir to combine. Cover the pot, reduce the heat to low, and simmer the soup for 15–20 minutes, until all of the vegetables are completely broken down.
4. While the soup simmers, make the cilantro coconut cream: Add the chilled coconut cream to a liquid measuring cup or tall, narrow container, along with the lime zest and cilantro. Using an immersion blender, blend until the cilantro is completely broken down and the coconut cream turns pale green in color.  Chill the cilantro cream in the refrigerator until ready to serve.
5. Remove the soup from heat and stir in the coconut milk. Using an immersion blender, blend the soup until completely smooth. Season with the remaining teaspoon of salt. Stir in the lime juice. Season to taste with more salt, if needed.
6. Ladle the soup into bowls and top each serving with 1 tablespoon of cilantro cream and toasted pepitas.

Enjoy your Pumpkin Ginger Soup!