Preheat your oven to 400°F (200°C). Cut the pumpkin into uniform cubes, then toss them with olive oil, salt, and black pepper on a baking sheet.

Spread the cubes out in a single layer. Roast for 25–30 minutes, turning halfway through, until the pumpkin is tender and caramelized.

In a large pot, heat a splash of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5–7 minutes.

Stir in the minced garlic and cook for another 1–2 minutes until fragrant.

Add the ground cinnamon, nutmeg, and ginger, allowing them to bloom for about a minute. Then pour in the vegetable broth and add the roasted pumpkin cubes.

Bring the mixture to a gentle simmer and let it cook for 10 minutes.

Using an immersion blender, puree the mixture until it reaches a creamy consistency.

Pour in the coconut milk to enrich the texture of the soup, heating through gently.

Ladle the soup into bowls and garnish with chopped parsley or pumpkin seeds.