Peel and chop carrots and potatoes, keep aside.
In a pan, heat butter or oil and add the chopped shallots or onion.
Mix well, let it get stir fried for a few moments till the chopped shallots turn brown and caramelize.
Add the crushed ginger and lightly fry for a few seconds, switch off the stove and keep the pan away from heat.
Heat water in another sauce pan, and when the water boils add the potatoes, carrots and salt and reduce the flame.
Close the pan, and let the vegetables get cooked in low heat for about 10 minutes.
Add pumpkin pieces to the pan, stir and cook for about 4 to 5 minutes in low heat.
Once the vegetables are cooked, remove from the stove and keep it aside for cooling.
Once the cooked vegetables are cooled enough, blend all the cooked vegetables(not the caramelized onions, we will add it later to the soup) along with the water used for cooking the vegetables, in a blender.I do not prefer to have many vegetable chunks in the soup, so I blended the vegetables till it reached an almost smooth consistency, small little pieces of vegetables in the soup is fine.
If you think the resulting mixture is too thick, you can add little bit more water.
Transfer the contents from the blender to the pan again, and heat it.
Now add the caramelized onions, garlic powder and black pepper powder (or crushed black pepper) also to the soup and bring it to a boil for few seconds.
Switch off the stove and serve the hot soup while it is still warm!