Heat oil or ghee in a pot which is high enough to use an immersion blender in it. Add onion and garlic, and sauté until fragrant and softened. Stir in ginger, parsnip, turmeric, and cumin.
Mix in Fresh Bouillon Ramen Paste and stir in to coat the aromatics.
Add pumpkin if you are using fresh pumpkin flesh. (peeled, cubed)
Stir until flavours unfold and root vegetables soften for about 5-7 minutes.
Pour in the coconut milk. Stir in and let simmer for 5 minutes.
Pour in the pumpkin puree if you are not using fresh pumpkin. Also add the broth of your choice. Bring to a gentle boil, then reduce heat and simmer until pumpkin softens (about 15–20 minutes). Boiling time is reduced when using canned pumpkin.
Optional, add Tamari sauce and spices to your taste. Before you add any salt taste the soup since the bouillon paste is containing salt.
Use an immersion blender to puree the soup until smooth. Adjust thickness with more liquid if needed. (use coconut milk or more broth)
Serve with toppings like roasted pumpkin seeds, spiced oil, or chili flakes.