Preheat your oven to 400°F (200°C). Toss the cubed pumpkin with olive oil, salt, and black pepper until coated, then roast for 25-30 minutes.

In a large pot over medium heat, add a splash of olive oil and sauté the chopped onion for 5-7 minutes until translucent.

Stir in minced garlic and cook for 1-2 minutes, then add ground cinnamon, nutmeg, and ginger, toasting the spices for about 1 minute.

Pour in the vegetable broth and add the roasted pumpkin. Simmer over medium heat for about 10 minutes.

Use an immersion blender to puree the soup until smooth. Return to the pot if using a regular blender.

Stir in the coconut milk and heat gently until warm, adjusting seasoning with salt and pepper.

Ladle the soup into bowls and garnish with fresh parsley or pumpkin seeds if desired.