In a soup pot heat some oil and add bay leaves, ginger, garlic and lightly sauté without burning.
Once this is sautéed add the onions and sauté until translucent.
Add the carrot and pumpkin pieces, followed by water and turmeric powder, pepper powder, cumin powder and salt.
Cook until the pumpkin pieces are soft and turn off the heat.
Once this is cooled, blitz in a mixer grinder and add back to the pot with some coconut milk/milk cream and heat before serving.
Toppings can be toasted pumpkin seeds and sunflower seeds or more coconut milk/cream. (Make into a powder for babies.)