This creamy squash soup can be made using just about any kind of squash or pumpkin. Each lends its own distinct texture and flavour - creamy or coarse, delicate or earthy - providing great variety from fall well into winter. It's also pleasantly hearty if you don't purée it.
Pour oil into a pot with onions and ginger. Cook on medium heat for a few minutes until onions are translucent.
Add Berbere and squash. Stir well and sauté for 3 minutes. Add stock, coconut milk, salt and pepper. Cook until the squash is tender, about 20-30 minutes. Meanwhile, toast the pumpkin seeds.
Reduce to a creamy puree using a stick blender. Add some water if the soup is too thick. Garnish with toasted pumpkin seeds and nigella.