Cut the pumpkins in half and place cut side down on a parchment paper lined baking sheet cut side down. Roast in a 400 degree oven for about 30 minutes or until the pumpkin begin to brown. When the pumpkin is cool enough to handle, use a spoon to scoop out the seeds. Then gently scoop the pulp Reserve the pulp; save the seeds for roasting and toss the skins in the compost bin.

In a stockpot, heat olive oil for a minute, till it becomes aromatic. Add carrots and shallots or leeks and minced ginger, Saute until these veggies just start to brown. Add the roasted pumpkin pulp, cover with water or broth and bring to a boil. Allow to boil until carrots are tender.

Use an immersion blender or a food processor to puree the pumpkin and carrots and stir into broth. Season to taste with salt, pepper and ground ginger if needed. Add the heavy cream or half and half for a creamier soup if you would like. Adjust seasonings to taste.

Serve hot, freezes well. Thin with additional broth or water if desired.