Carrot pumpkin ginger soup has a bit of a Thai influence with the addition of coconut milk instead of heavy cream. The soup is creamy, rich, slightly sweet and perfect fare for a cold afternoon or evening. If you are watching your weight, light coconut milk is available in many supermarkets.
Preheat the oven to 425 degrees.
Place the pumpkin halves on a baking sheet and baste them, inside and out, with olive oil. Roast, cut side up, for 40 minutes or until tender. Remove the pumpkin from the oven and allow it to cool enough to handle. Peel the pumpkin halves and cut the flesh into 2-inch cubes. Place the cubes in a small bowl and set aside.
Heat 2 tbsp. of olive oil in a large stockpot. Add garlic, onion, carrot and celery, and saute, stirring occasionally, until tender.
Pour the stock over the vegetables and bring to a boil. Add the pumpkin cubes and ginger, turn the heat down and simmer for 1 hour.
Allow the soup to cool slightly and then puree, in batches, in a food processor or blender. Remove the center ventilation cap, or knob in the blender lid, prior to blending, and cover the opening with a towel. Hot liquids produce steam, which expands under pressure. This can cause the top of the blender to fly off, spattering hot liquid. Puree the mixture until it is smooth.
Whisk in the coconut milk, gradually, until the soup is the consistency you desire.
Add salt and pepper to taste.