Peel the pumpkin and onions, then cut into large cubes. Sweat the onions, garlic and pumpkin in sunflower oil until translucent, then add the ginger and curry powder and let it sear slightly. Deglaze with orange juice, then top up the vegetable stock. Let the soup simmer gently for 15 minutes, add the mango chutney and coconut milk, then mix finely with the hand blender. Season with salt and pepper and garnish with fresh, chopped coriander.