Place the wedge of pumpkin on a baking tray and bake in a 200C oven until it is soft and fork tender.
Remove the skin and mash the pumpkin.
In a pan add ghee and add onion, garlic, green chilly and ginger.
Sauté until golden.
Add chopped tomatoes and fry.
Add the roasted and mashed pumpkin and cook for a minute.
Add a cup of water, salt and cook until water starts boiling.
Reduce flame, cover and cook for two minutes.
Switch off flame and allow the mix to cool.
Take it to a mixer and grind it to a smooth soup.
Pour it through a strainer to get a smooth soup.
Serve it hot or warm.