Preheat your oven to 400°F (200°C). Spread the pumpkin chunks evenly on a baking sheet, drizzle with olive oil, and toss to coat. Roast in the oven for about 25-30 minutes, until the edges are caramelized and the pumpkin is tender when pierced with a fork.
While the pumpkin roasts, heat a large pot over medium heat. Add a splash of olive oil and sauté the chopped onion until it becomes translucent and fragrant—about 5 minutes. Toss in the minced garlic and cook for another minute until fragrant.
Once the pumpkin is ready, carefully add the roasted chunks to the pot. Stir in smoked paprika and cayenne pepper, letting the spices toast slightly to release their aroma, about 1 minute.
Pour in the vegetable broth, bringing everything to a gentle simmer. Cover the pot and cook for another 10 minutes to let the flavors meld and the pumpkin to soften further.
Remove the pot from heat and use an immersion blender to blend the mixture until completely smooth. Alternatively, transfer the soup in batches to a blender, then return to the pot.
Stir in the coconut milk to add creaminess and balance the heat from the cayenne. Taste the soup and add salt if needed. Warm the soup over low heat just until everything is heated through—avoid boiling after adding the coconut milk.
Once heated, ladle the soup into bowls, watching the vibrant orange color and smooth, velvety texture. Garnish with a drizzle of coconut milk or a sprinkle of smoked paprika, if desired. Serve hot and enjoy the bold, smoky heat!
