Prepare the pumpkin bowls. Cut off the top and use a spoon to scoop out all the seeds. Sprinkle salt inside the pumpkins and place with flesh down on a baking sheet. Preheat the oven to 350 F (180 C). Bake in the oven for 30-40 minutes or until tender, not too tender to still keep their shape as bowls.

Heat oil in a medium stock pot over medium-high heat, and cook onion for about 5 minutes until soft. Add carrot and garlic and saute for another 3-5 minutes. Stir in paprika.

Add pumpkin puree, vegetable stock, chili pepper and ginger and bring to boil. Reduce to low, cover and simmer for about 30-35 minutes.

Remove from heat, cool slightly and then using a vertical blender or a food processor puree the soup. Add salt and pepper.

Pour the hot soup into small pumpkin bowls or regular bowls and garnish with creme fraiche. Serve with bread croutons or toasted pumpkin seeds and lemon juice.