Add the washed carrots to a baking tray that is lined with parchment paper. Season them with extra virgin olive oil and give them a good mix before arranging them in a single layer.
Bake in a preheated oven for 30 minutes, or until caramelized and fork-tender.
In the meantime in a pot on the stove, warm up some olive oil and add the chopped onions. Fry over low heat for 10 minutes.
Add the ginger, garlic, cumin, vegetable broth or bouillon, fully cooked carrots, salt, and pepper. Stir to combine.
Allow the mixture to simmer the mixture for 10 minutes or until the carrots are fully soft.
Blend with an immersion blender until smooth.
Serve in a bowl and garnish with some pumpkin seeds, paprika, and extra virgin olive oil.