Preheat your oven to 400 F.
Place pumpkin halves, upside down, on a baking sheet lined with parchment paper.
1 pcs winter luxury pumpkin
Bake the pumpkins in the preheated oven until the flesh is soft, about 40 minutes.
With a spoon, scrape the flesh from the skin and place in a bowl. Purée using an immersion blender and set aside.
Melt some cooking fat in a saucepan over medium heat.
Cooking fat
Add the onion and garlic and cook for 2 to 3 minutes.
1 pcs small onion, 2 pcs garlic clove
Add the potato and carrot chunks and pour in the vegetable stock. Bring to a boil.
2 pcs russet, 1 pcs large carrot, 4 cup vegetable stock
Lower the heat and simmer until the vegetables are very tender.
Mash roughly with a potato masher.
Add the pumpkin purée, all remaining ingredients, and season with salt and pepper to taste. Give everything a good stir.
1 teaspoon ginger, ½ teaspoon curry powder, ¼ teaspoon coriander powder, 2 teaspoon lime juice, Sea salt and freshly ground black pepper
Puree using an immersion blender or leave as is if you like a chunkier soup.
Let the soup simmer until warm and serve.