1. Peel the carrots and cut into slices. Cut the pumpkin into coarse cubes. Sauté the vegetables in a drizzle of oil. Cover with water, bring to a boil and simmer until tender.
2. Remove the vegetables using a skimmer and mix them in a blender with some cooking water (more or less depending on whether you like the soup more liquid or thicker). Add the juice of the freshly squeezed orange and adjust the seasoning.
3. Sprinkle with chopped coriander leaves and pink berries before serving.