1. Slice one of the baking pumpkins in half and remove the guts and seeds. Drizzle two tablespoons of coconut oil over each half and sprinkle with salt. Put both halves onto a rimmed baking sheet and put it into the oven at 350 degrees. Bake for 45-50 minutes, or until the flesh has softened. Scoop out the flesh and add to a bowl – set aside.
2. While the pumpkin is roasting, heat a large pot or dutch oven on medium to high heat. Add the remaining coconut oil and the chopped onions to the pot. Saute the onions until completely translucent, or for about 10 minutes. 
3. Now reduce the heat to low and add the potatoes, carrots, and coriander to the pot and stir. Cover and let the vegetables cook for 20 minutes, stirring every 5 minutes so the ingredients cook evenly. 
4. Add the pumpkin, chopped leak, minced garlic, and vegetable broth and spices and mix well. Cover the pot and cook for another 20 minutes, stirring every 10 minutes.
5. Remove the pot from the heat and use an immersion blender to puree the soup and serve. 

If you would like to serve the soup in a roasted pumpkin, roast the second pumpkin whole, with the top cut off. Remove the guts and rub olive oil inside the pumpkin, sprinkle with salt and roast on a rimmed baking sheet for 50 minutes at 350 degrees. Let it cool, and ladle the soup into the pumpkin bowl.