Steam pumpkin and cook till soft. ( keep some for later in case soup gets too thick).
Then puree the pumpkin in a blender (use caution when blending hot liquids) or blend with a hand blender in the pot.
Cook onions in oil until softened, 3 to 5 minutes.
Add ginger and cook, stirring, 1 minute.
Add cumin, coriander, and (cardamom if using it) and cook, stirring, 1 minute.
Add the above to the pureed pumpkin.
Stir in red pepper and chopped greens.
Simmer, uncovered, stirring occasionally, 30 minutes or less.
Season soup with salt.
Soup can be thinned with additional water.
After serving in the bowls add coconut milk.
Sprinkle with toasted pumpkin seeds.
Now enjoy a bowl of pumpkin soup.