1. 1. Peel and chop the pumpkin and carrots into small chunks.

2. 2. In a large pot, sauté the vegetables in olive oil until they start to soften.

3. 3. Add vegetable broth to cover the vegetables and bring to a boil.

4. 4. Reduce heat and simmer until the vegetables are tender, about 20 minutes.

5. 5. Use an immersion blender to blend the soup until smooth.

6. 6. Season with salt, pepper, and any additional spices of your choice.

7. 7. Serve hot with a sprinkle of fresh herbs on top.