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PdfCut the pumpkin into halves or wedges, scoop out the seeds, and place it cut-side down on a baking sheet. Drizzle with a little olive oil and roast at 400°F (200°C) for 30-45 minutes, or until the flesh is soft and lightly caramelized.
After roasting, taste the pumpkin flesh. If it’s not as sweet, add a small amount of maple syrup, honey, or even an apple or carrot when cooking the soup to balance flavors.
Sauté onion, garlic, and ginger in oil until fragrant. Add spices and cook briefly.
Add pumpkin puree and vegetable broth, bring to a boil, and simmer until pumpkin is tender (about 20 minutes).
Purée the soup, then stir in coconut milk. Season with salt and pepper. Serve with fresh cilantro.