Step 1

In a large saucepan over medium heat, combine the oil and cumin seeds, stirring until the cumin is fragrant, about 1 minute. Add the onion and gently cook until soft, stirring occasionally, about 3 minutes. Stir in the garlic, ginger and chiles and cook until the onions begin to brown slightly and the chiles wilt, about 5 minutes.

Step 2

Stir in the pureed pumpkin until well combined. Add the broth and cook until the soup is hot, about 5 minutes.

Step 3

Using an immersion blender, puree the soup until smooth and thick. Pour in the coconut cream and stir to combine. If the soup is too thick, add a little hot water, a few tablespoons at a time until it reaches the desired consistency. Taste and add salt, if desired.

Step 4

Ladle the soup into bowls and top each with a swirl of coconut cream and a sprinkle of chopped chiles, if desired. Serve with crisp naan.

Step 5

NOTE: If using fresh butternut squash, position a rack in the middle of the oven and preheat to 350 degrees. Quarter one 3-pound squash lengthwise, remove the seeds, and place the squash cut-sides up on a rimmed baking sheet. Add 1 teaspoon of butter to each. Roast for 35 to 40 minutes or until soft when pierced with a knife. Scrape the squash out of the skin, stir it into the onions and proceed as directed in the recipe.

Step 6

Discard the seeds or turn them into a snack or a spiced topper for your soup: Position a rack in the middle of the oven and preheat to 350 degrees. Remove the seeds from the squash, rinse thoroughly to remove any lingering squash, and dry well. Transfer the seeds to a rimmed baking sheet, drizzle with 2 teaspoons of olive oil and, using your hands, mix until coated. Season with 1 teaspoon each of salt and crushed red pepper flakes and lightly toss to combine. Spread the seeds in a single layer and toast in the oven for about 10 minutes, or until golden brown. Remove from the oven and let cool completely. Store in an airtight container for up to 1 week.