Cut up the onion, garlic, ginger and 1 red chili pepper (for a slightly less spicy variant use only half a red chili pepper). Fry this in a pan with a bit of oil and stir in the turmeric. Add the pumpkin and carrot and fry these along for a couple of minutes.
Then add the stock and cook for 15 minutes until the vegetables are soft. Puree the soup with the blender and stir in the coconut milk. Taste whether the soup is properly seasoned and if desired add a pinch of salt and pepper. Serve the soup with some fresh parsley and if desired some red chili pepper rings.