Remove the seeds from the pumpkin, clean it and cut it into coarse pieces.
Finely dice the ginger and clean and coarsely chop the chilies.
Place the pumpkin, ginger and chilies in a saucepan with the coriander powder and add enough vegetable stock to just cover the vegetables. Bring to a boil and cook in about 15 until the squash is tender. Meanwhile, pluck the fresh cilantro leaves from the stems. Remove the pot from the heat.
The soup should stop boiling once the cilantro leaves are in, as their aroma dissipates easily.
Add the coconut milk and cilantro leaves to the soup.
Blend the soup thoroughly. If it is too thick, add some more vegetable broth.
Season to taste with coriander powder and chili powder, if desired. The soup can be frozen and reheated very well.
It is very good as an appetizer, but also with a piece of fresh, crusty bread as a main course.