Preheat your oven to 400°F (200°C). Place the pumpkin pieces on a baking sheet, drizzle with olive oil, and toss to coat.
Roast the pumpkin for about 30-40 minutes until the flesh is tender and edges are lightly caramelized, filling your kitchen with a sweet, toasted aroma.
While the pumpkin cools slightly, sauté minced garlic and spices in a large pot for about a minute until fragrant and slightly toasted, ensuring they release their warmth and aroma.
Add the roasted pumpkin pieces to the pot, then pour in the vegetable broth. Bring the mixture to a gentle simmer and cook for about 10 minutes to allow flavors to meld.
Use an immersion blender or transfer the soup in batches to a blender, then blend until silky smooth and velvety, creating a bright orange, uniform mixture.
Return the blended soup to the pot if needed, then stir in coconut milk for extra creaminess and a subtle sweetness, warming the mixture through.
Season with salt and pepper to taste, adjusting the flavors to your preference. Let it simmer for another 5 minutes to enhance the seasoning.
Serve the hot soup in bowls, garnished with a sprinkle of cinnamon or toasted pumpkin seeds if desired, to add texture and visual appeal.
