To a cooking pot, add the onions and minced ginger and turmeric. Sautee until onions are soft but not browned.

Add in the carrot into the pot, let it cook for 2 to 3 min or until soft.

Add in the butter nut and let it cook for about 5 min on medium heat.

Add in the black pepper, paprika and salt. Cook for a minute.

Add in the coconut milk, let it boil. Reduce the heat and let it simmer for about 20 min.

Pour it into a blender and blend until smooth.

You can serve cold or warm it up in a cooking pot before serving.