Preheat your oven to 400°F (200°C). Cut the pumpkin into even cubes and toss them with olive oil, salt, and pepper in a large bowl. Spread the seasoned pumpkin on a baking sheet lined with parchment paper. Roast for 25–30 minutes until the pumpkin is tender, caramelized, and beautifully golden.

In a large pot, heat a tablespoon of olive oil over medium heat. Once hot, add chopped onion and sauté for about 5–7 minutes until translucent. Stir in minced garlic and cook for an additional 1–2 minutes.

Introduce ground cinnamon, nutmeg, and ginger into the pot with the sautéed onion and garlic. Stir and cook for about 1 minute to toast the spices.

Pour in the vegetable broth and add your roasted pumpkin to the pot. Bring to a simmer over medium heat and cook for about 10 minutes.

Using an immersion blender, puree the soup until smooth. If using a standard blender, let the soup cool slightly before blending.

Stir in the coconut milk and heat through on low for a couple of minutes. Adjust seasoning with salt and pepper.

Ladle the soup into bowls and garnish with fresh parsley and pumpkin seeds. Enjoy with crusty bread or salad.