How to Make It
Preheat the oven to 400°F.
Using a sharp knife, slice off the stem of each pumpkin. Scrape out the seeds and fibers with a spoon. Spray pumpkins inside and out with cooking spray. Place pulp-side-down on a parchment-lined baking sheet and roast for 30 minutes. Flip and roast pulp-side-up for another 20 minutes, or until tender and charred.
In the meantime, melt butter in a large saucepan and gently sauté peppers, garlic, ginger, and onion for 5 minutes, or until soft and translucent.
Add carrots, chopped pumpkin, green onion, and thyme. Sprinkle on the salt, pepper, and spices and cook for seven minutes, stirring often.
Pour the stock and milk into the saucepan, along with the bay leaf, and bring to a boil. Simmer on low for 20 minutes until the pumpkin has softened completely.
Remove the bay leaf and let cool for at least 5 minutes. Working in batches, transfer the soup to a blender and pulse until smooth. Use an immersion blender to finish pureeing.
Fill each pumpkin bowl with soup and serve.
Optional: Garnish with toasted pumpkin seeds (recipe here) and a swirl of Greek yogurt.