Preheat your oven to 400°F (200°C). Toss the pumpkin cubes in a bowl with olive oil, salt, and black pepper. Spread on a baking sheet for roasting.

Roast the pumpkin cubes for 25-30 minutes until tender and caramelized, stirring halfway through.

While roasting, heat olive oil in a pot. Add the chopped onion and cook until translucent, about 5-7 minutes.

Stir in minced garlic and sauté for 1-2 minutes. Add cinnamon, nutmeg, and ginger, cooking for 1 minute to toast spices.

Add the roasted pumpkin and vegetable broth to the pot. Simmer for about 10 minutes to meld flavors.

Using an immersion blender, puree the soup until smooth. Alternatively, blend in batches using a regular blender.

Stir in coconut milk and heat gently until warmed through. Adjust seasoning with salt and pepper to taste.

Ladle soup into bowls and garnish with parsley or pumpkin seeds for a finishing touch.