Preheat your oven to 400°F (200°C). Cut your pumpkin into cubes, then toss them in a large bowl with olive oil, salt, and pepper. Spread the pumpkin cubes on a baking sheet in a single layer and roast for 25-30 minutes.

While the pumpkin roasts, heat a tablespoon of olive oil in a large pot over medium heat. Add finely chopped onion and sauté for 5-7 minutes until translucent, then add minced garlic and cook for an additional 1-2 minutes.

Sprinkle in ground cinnamon, nutmeg, and ginger over the sautéed onions and garlic. Stir for about 1 minute to allow the spices to bloom.

Pour in the vegetable broth and add the roasted pumpkin. Stir together and bring to a simmer over medium heat for about 10 minutes.

Using an immersion blender, purée the soup until smooth. If using a standard blender, allow it to cool slightly before blending in batches. Return the puréed soup to the pot.

Stir in the coconut milk and heat through for another 5 minutes. Adjust seasoning to taste.

Ladle the soup into warm bowls and garnish with fresh parsley or pumpkin seeds. Serve hot.