In a large pot, heat the oil and sauté the chopped garlic and leeks until soft. Add the carrots and parsnips, and sauté until they begin softening, about 7–10 minutes. Add the stock, ginger, salt, and pepper. Bring to a boil, then lower flame and let cook until a fork inserted into a carrot can easily break it apart.  Puree with a hand blender to combine.

Meanwhile, in a small saucepan, heat the coconut milk along with the garlic halves and thyme sprig. Bring to a high simmer, and then lower flame, cooking for about half an hour. Remove the thyme sprig and the garlic (leave some of the thyme leaves in the milk).  Pour three quarters of the coconut milk into the pureed soup and blend once again until smooth.

When ready to serve, garnish with a spoon of the reserved coconut milk and some toasted pumpkin seeds.