Place pumpkin chunks in a roasting pan and toss to coat with brown sugar and 2 T olive oil.
Roast in a preheated 180 °C oven until soft, about 20-30 minutes.Meanwhile, heat remaining olive oil in a large pot.
Add onion, garlic and ginger and sauté for about 3 minutes.
Add celery and sauté for 2-3 minutes. Add orange juice and peel, tomatoes (with juice) and stock.
Add roasted pumpkin and any pan juices and bring to the boil.
Reduce heat and simmer for 20 minutes.
Season to taste.
Purée if you want a smoooth soup. Serve with hot, crusty ciabatta or grissini sticks and a sprinkling of chilli.
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