Preheat your oven to 400°F (200°C). Toss the pumpkin cubes with olive oil, then spread them evenly on a baking sheet. Roast for about 25-30 minutes, until they are tender and slightly caramelized around the edges.
While the pumpkin roasts, heat a large pot over medium heat. Add a little oil if needed, then sauté the minced garlic and chopped chili for about 1-2 minutes until fragrant and bubbling, but not browned.
Add the ground cumin and smoked paprika to the garlic mixture, stirring constantly for about 30 seconds until spices are aromatic.
Pour in the vegetable broth and bring the mixture to a gentle simmer. Once simmering, add the roasted pumpkin to the pot.
Let everything cook together for about 10 minutes, allowing flavors to meld and pumpkin to soften further.
Use an immersion blender to carefully blend the soup directly in the pot until smooth and velvety, or transfer to a blender in batches and blend until silky.
Stir in the coconut milk to add creaminess, then season with salt and pepper to taste. Adjust spice levels if needed by adding more chili.
Simmer the soup for another 5 minutes to heat through and develop the flavors further.
Pour the hot soup into bowls, then garnish with freshly chopped herbs for a burst of freshness and color.
Serve the soup hot, accompanied by crusty bread or your favorite side for a cozy, spicy autumn meal.
