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In a large pot, bring 5 cups of water to boil then add in onions, garlic, mushrooms, and carrots. Cover and cook until veggies are tender, about 15 minutes.
Add the pumpkin puree and coconut powder or canned coconut milk. Let simmer on low for 10 more minutes.
Once the carrots are soft enough that a fork can pierce through easily, add the grated ginger, then blend all ingredients with an immersion blender until creamy. (If you don’t have an immersion blender, use a regular blender, in batches)
Serve and garnish with more coconut milk if desired, and optional toasted pumpkin seeds or pepitas.