Using a saucepan add the coconut milk, pumpkin puree (see below) and stir on a medium heat until the mixture until blended together.
Add the oats, ginger and vanilla extract, stirring thoroughly.
Meanwhile, heat a frying pan and dry toast the pumpkin seeds until lightly browned and remove from the heat.
Once your porridge mix is heated pour into a bowl, top with toasted pumpkin seeds and any other nuts/seeds you have in your cupboard (I also added some buckwheat, coconut and toasted hazelnuts).
Drizzle with maple syrup and serve.