Preheat the oven to 200°C.

Cut the pumpkin in half lengthwise. Season the cut sides with salt, white pepper, and garlic powder, then rub with olive oil.

Line a baking tray with parchment paper and lightly sprinkle it with the same spices. Place the pumpkin halves cut-side up on the tray, score diagonal lines into the flesh, and bake until tender and lightly caramelized.

While the pumpkin is baking, peel all the vegetables. Cut them into medium-sized cubes and slices, keeping the size uniform to ensure even cooking.

Heat a large pot over medium heat. Add the butter, followed by the onions, and sauté until soft.

Add the garlic and ginger and cook briefly until fragrant. Stir in the celery, then add the carrots. Once softened, add the potatoes and mix well.

Remove the baked pumpkin from the oven. Scoop out all the flesh from one half. From the second half, remove only part of the flesh, keeping the shell intact for serving.

Add the roasted pumpkin flesh to the pot.

Pour in the orange juice, then add enough water to cover the vegetables. Bring to a gentle simmer and cook for about 1 hour.

Add the turmeric and black pepper. Blend the soup until smooth and creamy. If the soup is too thick, add a little water to adjust the texture.

Return the soup to low heat and let it simmer for 2 to 5 minutes after blending.

Serve the soup inside the reserved pumpkin shell. Garnish with fresh cream, pumpkin seeds, and thyme.

Place on a serving plate and arrange crostini along one side. Serve warm.