Pour the pumpkin into pieces in a saucepan with coconut milk, ginger powder and rosemary.

Stir and bring to a boil.

Once the pumpkin is soft enough it is ready. With a hand blender, we mash it up in the saucepan.

Once it acquires a soft velvety texture, we add the apple cider vinegar with 3 tablespoons of yogurt and we blend it.

Serve in a deep bowl.

Add a spoonful of yogurt and mix gently.

Add a little chili flakes and some rosemary leaves.