Preheat oven to 425F. Half pumpkin and scoop out seeds. Slice in quarters. Rub 1 tablespoon olive oil over the flesh of the pumpkin and place the slices on the baking sheet, with cut side down. Roast for 40 minutes or until flesh is tender and can easily be pierced with a fork. Set it aside to cool for a few minutes.
In a large pot, heat the remaining 1 tablespoon oil on medium heat. Then sauté onions for 3-4 minutes. Add garlic and sauté for another minute.
Scoop out pumpkin flesh and add to the pot. Then add broth and spices. Give it a stir. Cover with a lid, and let it simmer for 8-10 minutes.
Then uncover, and blend using an immersion blender. (You can also let the soup cool a bit, then transfer to a standalone blender to blend to a smooth puree. Be careful while blending to avoid hot splatters)
Add coconut milk, and stir well. Simmer for another 5 minutes.
Garnish with your choice of pumpkin seeds, coconut milk, and freshly crushed black pepper.
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Notes
Which Pumpkin? You can use any variety of pumpkin or even butternut squash. But do not use halloween pumpkins used for carving jack-o-lanterns (they are just not as tasty). Spices: Instead of the listed spices, you can use 1.5 tablespoon curry powder to make this curried pumpkin soup. Make it Non-vegan: Non-vegan pumpkin soup can be made with heavy whipping cream, full-fat milk, or half-and-half instead of coconut milk. To Store: Soup can be kept refrigerated for up to 3-4 days in an airtight container. To Freeze: You can also freeze the soup once it has cooled. Place it in freezer safe containers for up to 3 months. Thaw overnight in the refrigerator and reheat before eating.Squash? Kabocha squash or butternut squash works instead of pumpkin. Canned pumpkin? Instead of roasting the pumpkin, you can substitute two to three cans of pumpkin purée (15 ounces each). I suggest to still blend the soup for the best texture. The taste is different than the freshly roasted pumpkin.