Preheat your oven to 400°F (200°C). Spread the pumpkin chunks on a baking sheet, drizzle with olive oil, and toss to coat evenly.
Sprinkle the pumpkin with smoked paprika, cinnamon, and a pinch of salt and pepper. Roast in the oven for about 30-35 minutes until the edges are caramelized and the pumpkin is tender.
While the pumpkin roasts, toast the pepitas in a dry skillet over medium heat until golden and fragrant, then set aside.
Transfer the roasted pumpkin to a large pot and add the minced garlic. Sauté briefly for about 1 minute until fragrant.
Pour in the vegetable broth and bring the mixture to a gentle simmer. Let it simmer for 10-15 minutes to meld the flavors.
Use an immersion blender or transfer the mixture carefully to a blender to puree until completely smooth and velvety.
Stir in the coconut milk, adjusting the seasoning with salt and pepper to taste, and warm the soup through for another few minutes.
Ladle the hot soup into bowls, sprinkle with the toasted pepitas, and serve immediately for a rich, smoky seasonal flavor experience.
