Preheat the oven to 180C.
Cut the pumpkin in half and scoop out the seeds. Place the pumpkin on a baking tray and bake for about 30-40 minutes or until the inside is soft enough that you can easily scoop the flesh out using a spoon.
Leave aside to cool. When cooled down, scoop out the flesh and save in a small bowl to add into the soup later.
Heat some vegetable oil in a pan and add the onion and carrot finely chopped. Stir for a couple of minutes. Press the garlic cloves and ginger to make a paste and add into the pan.
Add the cinnamon, grated fresh nutmeg, turmeric, black pepper and the seeds from the cardamom pods. Keep cooking until fragrance making sure the spices do not burn.
Add the vegetable stock and the roasted pumpkin. Bring to simmer and leave simmering for about 10 minutes.
Using a hand blender, blend until you have a perfectly smooth consistency. At this point, you can add coconut milk to make the soup creamier.
Toast in a small pan the sunflower and pumpkin seeds.
Serve the soup in a bowl and add top with toasted seeds and a little bit of coconut milk.