Firstly wash nicely and cut the pumpkin and carrots into cubes.
Roughly chop the onions, do not chop to very finely as bits will be over roasted.
Take a baking tray and transfer the pumpkin and carrot cubes on it.
Add garlic cloves, onions, olive oil, turmeric powder, red chilli powder/chilli flakes and salt and spread it on the tray.
Roast in preheated oven for 30 mins at 200 °C or 400 °F. Once the veggies are roasted, check pumpkin and carrots with a knife/fork. It should be soft. Cool it completely.
Then in a high speed blender add ginger and roasted vegetables and blend to fine puree.
Add ½-1 cups of vegetable stock or as required in the pan and heat it on medium flame.
Add soup puree. For 1 Cup puree, add ¾ cup water and ½ cup coconut milk.
Then add 1/4-1/2 cup of coconut milk stir it and cook for another 2-3 mins.
Add red chilli powder, adjust the salt and any other seasoning if using in the recipe. Skip Red chilli powder and add freshly ground pepper if you want to avoid red chilli powder.
Garnish with toasted pumpkin seeds/peanuts or croutons and enjoy the warm nourishing soup.