In an oven preheated to 200°C roast the pumpkin which has been cut in half. When pumpkin is soft and caramelized scoop out the seeds. Gently fry the onion, garlic, ginger and cumin in a little oil. Add the flesh of the pumpkin. Add the stock and cook for 20 minutes until all ingredients are soft. Then blend with a stick blender until smooth. Stir in coconut cream, heat through and serve with crusty bread.