Preheat the oven to 200°C (400°F). Place the chopped pumpkin and carrots on a baking sheet lined with parchment paper. Drizzle with 4 tablespoons of olive oil and toss to coat. Roast for 25–30 minutes, or until the vegetables are tender and caramelized.

While the vegetables are roasting, heat the remaining 4 tablespoons of olive oil in a large pan or pot over medium heat. Add the chopped onions, minced garlic, and a pinch of salt. Sauté for 5–10 minutes, stirring occasionally, until the onions are soft and glossy.

Once the vegetables are roasted, add them to the pot with the sautéed onions and garlic, add tandoori paste (or spices), dried ginger, and coriander. Lastly, add vegetable broth to the pot and bring to a boil. Reduce heat to low, cover, and simmer for 10 minutes to let the flavors meld together.

Use an immersion blender or carefully transfer the soup to a blender in batches. Blend until smooth and creamy. If using a blender, return the soup to the pot afterward.

Stir in the coconut milk for creaminess and adjust the seasoning to taste. If the soup is too thick, add a little more vegetable broth or water to reach your desired consistency. Add salt and pepper to taste. Ladle the soup into bowls and garnish with roasted pumpkin seeds, fresh coriander leaves and swirl of cream or milk.