Preheat your oven to 400°F (200°C). Arrange the cubed pumpkin on a baking sheet, drizzle with olive oil, and sprinkle with smoked paprika. Roast until tender and caramelized around the edges, about 25-30 minutes.
Meanwhile, heat a tablespoon of olive oil in a large pot over medium heat. Add the minced ginger and sauté until fragrant, about 1-2 minutes, filling the kitchen with a warm aroma.
Once the ginger is fragrant, add the roasted pumpkin to the pot. Stir to combine, allowing the flavors to meld for a couple of minutes.
Pour in the vegetable broth and coconut milk, then bring the mixture to a gentle simmer. Let it cook for about 10 minutes, watching for the soup to thicken slightly and become heated through.
Use an immersion blender to blend the soup directly in the pot until smooth and velvety. If you prefer, you can transfer the soup to a regular blender in batches, then return it to the pot.
Season the soup with salt and pepper to taste. Add a splash of lemon juice to brighten the overall flavor. Stir well to combine.
Taste and adjust seasonings as needed. Optional: for an extra smoky layer, sprinkle a pinch of smoked paprika on top before serving.
Ladle the hot, creamy soup into bowls, enjoy immediately, and savor the cozy, spiced flavors with each spoonful.
