Preheat your oven to 400°F (200°C). Cut the pumpkin in half, remove seeds (which can be toasted separately), and brush the flesh with olive oil. Place the pumpkin halves cut-side down on a baking sheet lined with parchment paper. Roast for about 45 minutes until the pumpkin is deeply caramelized and easily pierced with a fork.
Remove the pumpkin from the oven and let it cool slightly until it's safe to handle. Scoop out the tender flesh into a bowl, discarding the skins. The flesh should be soft, sweet, and fragrant with caramelized notes.
Heat a large pot over medium heat and add a splash of oil. Sauté the chopped onion until it becomes translucent and fragrant, about 5 minutes, filling your kitchen with a comforting aroma.
Add the roasted pumpkin flesh to the pot and stir to combine with the onions, cooking for another 2-3 minutes to meld the flavors.
Pour in the vegetable broth and bring the mixture to a gentle simmer. Cook for about 10 minutes, allowing the flavors to deepen.
Use an immersion blender or transfer the soup to a blender, then purée until smooth and velvety. Be careful when blending hot liquids—blend in batches if necessary.
Return the blended soup to the pot and stir in the coconut milk for added creaminess. Season with salt, pepper, and a pinch of cinnamon for warmth. Warm through for another 5 minutes, adjusting seasoning to taste.
Serve the warm soup in bowls, garnished with a drizzle of extra coconut milk or a sprinkle of toasted pumpkin seeds if desired. The soup should be smooth, vibrant orange, and fragrant, ready to enjoy.
