Heat the olive oil in a large heavy-bottomed saucepan over medium heat. Add the chopped onion and cook for 5 minutes, stirring occasionally, until softened and translucent.

Add the garlic and grated ginger. Cook for 1 minute, stirring constantly, until fragrant.

Add the carrot pieces to the pot and stir to coat them in the oil and aromatics. Cook for 2 minutes.

Pour in the vegetable broth and orange juice. Stir to combine. Bring to a gentle boil over medium-high heat, then reduce heat to medium-low.

Simmer uncovered for 18 to 20 minutes, until the carrots are completely tender when pierced with a fork.

Remove the pan from heat. If using a standard blender, allow to cool for 5 minutes, then blend in batches until completely smooth. If using an immersion blender, blend directly in the pot.

Return the blended soup to the pot over low heat. Stir in the coconut milk, orange zest, salt, and white pepper.

Taste and adjust seasoning. Add a small squeeze of extra orange juice if the soup needs more brightness.

Ladle into bowls. Drizzle with a little coconut milk and scatter toasted pumpkin seeds on top before serving.