Heat vegetable oil in a medium-sized pot. Add onions, sauté about 2 minutes. Add leeks and garlic; sauté in pot for about 4-5 minutes until softened, but not browned.
Add carrots; stir vegetable mixture until carrots begin to carmelize a bit, about 6 more minutes (watch to prevent over-cooking).
Add potato, ginger, stock, and coconut milk ; allow mixture to come to a boil for about 5 minutes; reduce heat and add spices (turmeric, paprika, salt, pepper).
Cover and simmer on low until potatoes are tender, about 20-25 minutes. Puree soup in batches in the blender, or use a hand-held blending appliance to obtain a smooth, velvety textured soup.
Garnish soup with roasted pepitas (pumpkin seeds).