Preheat your oven to 400°F (200°C). Cut the pumpkin into small cubes and toss them with olive oil, salt, and black pepper. Spread evenly on a baking sheet and roast for 25-30 minutes.

While the pumpkin is roasting, heat olive oil in a large pot over medium heat. Add the chopped onions and sauté for about 5-7 minutes until translucent.

Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

Add ground cinnamon, nutmeg, and ginger, toasting them for about 1 minute to enhance flavors.

Pour in vegetable broth and add the roasted pumpkin cubes. Stir and bring to a simmer for about 10 minutes.

Use an immersion blender to puree the soup until smooth.

Stir in coconut milk, warming the soup over low heat and adjusting seasoning as needed.

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