Step 1

Preheat oven to 400 degrees F.

Step 2

Cut the pumpkin in 1-inch pieces. Season with salt and pepper.

Step 3

Place the pumpkin on a baking tray and roast for 20 minutes, or until the pumpkin is tender.

Step 4

Place pumpkin in the blender with coconut milk and chili flakes.

Step 5

Blend until smooth. If the soup is not warm enough you can transfer to a pot and heat it up for a few minutes.

Step 6

Serve with some chili flakes on top. You can optionally drizzle it with some balsamic reduction.