In a large pot, heat oil over medium high heat. Add onion, carrot, celery, and garlic, and turn heat to medium low, cooking until onions are translucent and vegetables are slightly tender.
Add stock, bay leaves and pumpkin flesh. Bring to a boil. Reduce heat to low and cover, simmering until pumpkin is tender, about 20 minutes.
Add allspice, nutmeg, ginger, coconut milk, orange and lime juice. Use an immersion blender right in the pot to puree until velvety smooth. Alternately, you can transfer in small batches to a blender or food processor, being careful not to process too much at once (or you will get splashed with hot soup).
Reheat to boiling point, then remove from heat and season with salt & pepper to taste. Serve in bowls with a drizzle of hot sauce on top.
When you prepare your pumpkin, save the seeds and toast them, for a heathy and delicious snack or salad topping.Pumpkin flesh can vary in color from pale yellow to deep orange. If your pumpkin isn't as brightly coloured as you would like, add a tablespoon or two of turmeric to get that nice orange hue.Any flavour it does impart is very complimentary and it will give just the right colour boost to your soup.