Cut the pumpkins in half and scoop out all of the seeds and fibers in the center. Place face down on a foil lined, rimmed baking sheet. Bake at 350 F for 45-50 minutes, until a fork easily pierces the flesh. Remove from the oven and cool.

Heat the olive oil in a stock pot until shimmering. Add the onions and celery and cook, stirring occasionally, until softened. Add the ginger and hot pepper (if using) and stir briefly. Add bay leaves, thyme and water.

Peel the skin from the cooked pumpkin and add the pumpkin to the pot with the rest of the ingredients.

Bring the soup to a simmer and cook for about 30 minutes, until everything is softened.

Remove from the heat and puree with an immersion blender, or carefully transfer to a blender container and process in batches.

Return the soup to the pan and gently reheat. Add more water if your soup seems too thick. Add salt and pepper to taste.

Ladle the soup into bowls and top with crumbled goat cheese, more fresh thyme and a sprinkle of Aleppo pepper.