To make pumpkin puree: preheat oven to 350F. Cut a pumpkin into four quarters, place the pieces on a parchment lined baking tray, drizzle some olive oil, salt and pepper and bake for 40-45 mins or till done. Remove from oven, let it cool, remove skin. Puree this in a blender/food processor.
Melt butter in a large thick-bottomed pot over medium heat. Add the onions, ginger, garlic and sauté until softened, about 5 to 6 minutes.
Add the curry powder, cumin, coriander, cinnamon, paprika, and salt. Cook for another 2 minutes.
Add the vegetable stock and the bay leaves. Add the pumpkin purée and the water. Stir to combine. If the soup is too thick for your taste, add more stock or water to thin it. Increase heat to high. Bring to a boil and reduce heat to low, cover and simmer for 10 to 15 minutes.
Remove bay leaves. Use an immersion/hand blender to purée the soup.
Right before serving, stir in the whipped cream/coconut milk. Add black pepper, toasted pumpkin seeds and adjust seasonings to taste. Add more salt if necessary.
Enjoy hot with croutons or a side of your choice.
