Peel or cut off the skin of the pumpkin, then cut it in half lengthwise and scoop out the seeds. Cut it into small cubes. Pour the water into a pot and add the crumbled stock cubes, ginger, coconut milk and pumpkin cubes. Cook for about 20 minutes until the pumpkin is soft. Meanwhile, chop the roasted almonds roughly. Blend the soup using a hand blender. Season with salt and pepper to taste. Top the soup with the roughly chopped roasted almonds.Tip!Chilli and lime make a great flavour combination for this soup.