Peel the pumpkin. Remove the seeds, cut in rough dice. Finely chop ginger, garlic, onion and chili.
Heat some oil in a pan. Add the vegetables and roast without colouring. Glaze with STROH 60. Add stock and bring to a boil. Cover with a lid and simmer for 10 to 15 minutes, until the pumpkin is soft. Blend the soup.
Season with salt, pepper and add a splash of rum. Finish with some cream. Add more water for the desired consistency. Serve with pumpkin seed brittle and pumpkin seed oil.

Preparation Pumpkin Seed Brittle

Preheat the oven to 180°C fan.
Roughly chop the pumpkin seeds. Melt butter in a pan, add STROH 60 and sugar and bring to a boil.
Pour the hot liquid on a cookie sheet, sprinkle with pumpkin seeds. Bake for 5 to 10 minutes, until golden brown. Take it out the oven and allow to cool down. Break the brittle once cold.