Roast the pumpkins:
Preheat oven to 375°F. Line a baking sheet with foil or parchment.
Using a sharp knife, carefully halve the pumpkins right down the middle, north to south. Slice off the tops of the pumpkins, and use a large spoon to scrape out the strings and seeds.
Brush the flesh side of the pumpkins with 1 tbsp. of oil and season with salt. Place flesh
side down on baking sheet and roast for 45 minutes to 1 hour, or until flesh is tender.
Remove from oven and allow to cool. When cool, peel away skin and set roasted pumpkin aside.
Prepare the soup:
In a medium pot, heat 1 tbsp. olive oil over medium heat. Add onion and garlic and cook until tender and translucent, about 2-3 min.
Add carrots, ginger and cinnamon and cook for another minute. Add roasted pumpkin,
1 cup of broth and the coconut milk. Simmer for 15 min., adding more of the broth
if mixture is very thick.
Blend the soup using an emulsion or standing blender. Add more vegetable broth
if needed for the perfect consistency.
Recipe courtesy of Ingrid Berger