In a large pan, Melt the oil, add onion and cook over a low heat until softened but not browned.
Add Garlic, Ginger, Chilli and stir for 20 seconds or so, add the squash, season lightly and then add the coconut milk and stir well. Bring to the boil then reduce heat and simmer for 35-40mins, stirring occasionally until the squash is cooked through and tender.
Whilst soup is cooking, warm a frying pan add the pumpkin seed and toast until lightly browned (you will hear them 'pop' as they toast).
Puree the soup with a blender until smooth. Serve in warmed bowls, drizzle with cream and sprinkle toasted pumpkin seeds.
Delicious with a home-made crusty bread.