Heat the oil in a saucepan and sauté the onions. Cut the pumpkin in half, perhaps remove the skin and remove the core with a spoon. Cut the flesh into coarse pieces and stir into the onions. Remove the peel from the ginger, chop finely and add to the saucepan with the minced garlic. Fill up with clear soup and let it boil.
Make the soup about 20 minutes until the pumpkin is soft and finely crush. Season with salt, pepper, dried chili and lime juice. Toast the sesame seeds in a frying pan. Bring the soup to the table sprinkled with the sesame seeds and chopped parsley.
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