- Preheat oven to 220 degrees.
- Chop the pumpkin into chunks, removing the skin, and arrange on a tray. Drizzle 2 tablespoons of olive oil over the pumpkin and toss so they’re evenly coated. Roast for 35 minutes or until the flesh is easily pierced through with a fork. Set it aside to cool for a few minutes.
- While the pumpkin is cooking, toast the pepitas, sunflower seeds and sesame seeds in a medium skillet over medium-low heat, stirring frequently, until fragrant and golden. Transfer to a bowl and set aside.
- Heat the remaining 2 tablespoons olive oil in a large pot over medium heat. Add the onion and garlic and sauté until the onion is translucent (about 8 to 10 minutes).
- Add the pumpkin, ginger, cinnamon, cumin salt and pepper, stir to combine. Use your spoon to slightly mash the pumpkin. Pour in the broth and coconut milk. Bring the mixture to a boil, then reduce heat and simmer for about 15-30 minutes.
- Remove the soup from heat and let it cool slightly. Using a stick blender or regular blender, puree the soup until smooth and creamy*. Taste and adjust if necessary.
- Serve with an extra drizzle of coconut milk and a sprinkling of the toasted pepitas, sunflower and sesame seeds.
*Note: If the soup cools too much, return to the pot after blending and heat over medium heat until it reaches the desired temperature.