Finely chop the onions + fry them. Then add the curry paste and fry a little.
Add carrots, pumpkin, potatoes, ginger + garlic. Then add 500ml water and simmer for about 20 minutes (until the vegetables are soft). Then puree with a magic wand, add coconut milk, pepper, salt + pinch of sugar and heat briefly. Add a splash of lemon.
Tip:
if you like it stronger, you can add some grained vegetable broth Tip 2:
if you don`t like coconut milk, you can use cream instead.
Tip 3:
You can cook Hokkaido with the shell on, but it tastes much better without it, I think it`s worth the effort.