Cut the two types of pumpkin into larger pieces. Also peel and chop sweet potatoes and potatoes.
Heat the oil in a saucepan and fry the onions and garlic in it for a few minutes. Add pumpkin, potatoes and sweet potatoes and fry for another 5 minutes.
Deglaze with coconut milk and add enough water until the vegetables are just covered.
Add the paprika powder, turmeric, the zest of the orange peel and salt and cook covered for about 15-20 minutes until the vegetables are soft.
Finally puree well and add the juice of half an orange.
Notes
You can vary the proportions of the vegetables. For example, only use one kind of pumpkin or add carrots and leave out potatoes. The soup is perfect for using up small scraps of vegetables.