Boil chopped carrots, red pumpkin, onion, green chillies in one cup of water.
Cook on medium heat for eight to ten minutes or till the vegetables are soft.
Cool the cooked vegetables slightly and make a puree in the blender.
Add roasted cumin powder, salt, one cup of water to the vegetable puree and bring to a boil.
Reduce heat, add fresh orange juice and simmer for two to three minutes.
Stir in fresh cream and serve hot garnished with fresh coriander leaves.