Preheat your oven to 400°F (200°C). Toss cubed pumpkin with olive oil, salt, and black pepper, then spread on a baking sheet and roast for 25-30 minutes.

Heat olive oil in a pot over medium heat. Sauté chopped onion for about 5-7 minutes until translucent, then add minced garlic and cook for an additional 1-2 minutes.

Add ground cinnamon, nutmeg, and ginger, stirring for about 1 minute until fragrant.

Pour in vegetable broth and add roasted pumpkin. Bring to a gentle simmer and cook for about 10 minutes.

Use an immersion blender to puree the soup until smooth.

Stir in coconut milk and heat over low until warmed through, about 5 minutes. Adjust seasoning.

Serve warm, garnished with fresh parsley or pumpkin seeds if desired.