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Preheat the oven to 375°F. Line a large baking sheet with parchment paper.
Cut the pumpkin in half lengthways and scoop out the seeds. Then, slice each pumpkin half in half again to make quarters and place, cut-side up, on a baking tray, along with the onion. Drizzle with half the olive oil.
Bake for 20 minutes, then add the garlic, and drizzle with remaining olive oil. Flip the pumpkin cut side down and roast for another 20 minutes, or until the flesh is soft.
Use a spoon to carefully scoop out the flesh of the pumpkin (discarding the skin) and transfer to a large pot along with the onion, garlic, and broth. Puree using an immersion blender or transfer to a regular blender and pulse until smooth. Allow the soup to cook for several minutes to warm through. Stir in the coconut milk and season to taste.