Heat a large pot over high heat. Transfer the olive oil, the pumpkin and the carrot to the pot and cook, stirring occasionally, until well browned (about 10 minutes).
I use whole garlic clove and then discard it, for a milder taste. You can use it minced for stronger taste.
Serve with coconut cream or coconut yogurt (you can use sour cream or Greek yogurt if you’re not vegan), olive oil croutons, and freshly ground pepper.
Any leftover soup should be kept in the fridge. It will thicken after it’s stored, so add some water to loosen it and re-warm it over medium heat or in the microwaves.