Place the pumpkin, carrot, onion, garlic and vegetable broth in a pot. Bring to a boil and then reduce heat and let simmer rapidly until pumpkin is tender, about 20 minutes.
4 cups pumpkin, 2 small carrots, 2 medium yellow onions, 2 garlic cloves, 4 cups vegetable broth
While the vegetables are being cooked, mix the Greek yogurt with the cumin powder, salt and pepper.
1 cup Greek yogurt, 2 teaspoons cumin powder
Remove from heat and blend with an immersion blender until smooth.
Return to medium heat and add the orange juice, ginger, salt and pepper. Cook until heated through. If it’s too thick, you can add a bit of water or more vegetable broth.
1 cup orange juice, 2 teaspoons ginger
Serve in bowls drizzled with the Greek yogurt sauce.
Storage: When the soup has cooled, store it in an airtight container in the fridge for up to 5 days. It can be frozen for up to 3 months. Put a date on the container so that you don't lose track of the time it's been in there.