Vegan Pumpkin Soup in a Pumpkin

Preheat the oven to 400℉ and line a baking sheet with parchment.
Prepare the pumpkins by washing and drying them. Cut off the tops of the pumpkins and scoop out the flesh and seeds (you can save the seeds to roast and garnish the soup). Discard the flesh (or save for another recipe).
Place the pumpkins and tops on the prepared baking sheet. Brush the insides of the pumpkins with olive oil and season with salt and pepper.
Bake in the oven for about 40-50 minutes, until soft but not falling apart. They should still be firm enough to transfer and use as bowls. The exact time will vary depending on the size of the pumpkins and you may need more/less time so keep an eye on them.

While the pumpkins are baking, start making the soup. Sauté olive oil, onions, and garlic in a dutch oven or large pot until soft and translucent.
Add in the pumpkin puree, vegetable broth, coconut milk, red lentils, salt, black pepper, ground ginger and ground nutmeg to the pot. Bring the soup to a boil, then simmer for 25-30 minutes.
Transfer the soup to a blender and blend until creamy, about 1-2 minutes. Taste the soup and adjust for seasonings. This soup is a bit on the thick side, so if you like it thinner, add a little more vegetable broth.
Once ready to serve, place the warm pumpkins on a dish and ladle the soup into the baked pumpkins. Garnish with fresh parsley, pepitas, and/or coconut milk. Place the lid back on top of the pumpkin to keep it warm and serve!