Preheat your oven to 400°F (200°C). Spread the pumpkin cubes on a baking sheet, drizzle with olive oil, and toss to coat evenly. Roast for about 25-30 minutes until the pumpkin is tender and golden at the edges.
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.
Add the grated ginger and chopped chili to the onions, stirring for another minute until the fragrant oils release and the mixture bubbles slightly.
Once the pumpkin is roasted and cool enough to handle, transfer it to your blender or use an immersion blender directly in the pot to puree the pumpkin until smooth. If using a blender, work in batches and be careful of hot splashes.
Add the pumpkin puree to the pot with the sautéed aromatics. Pour in the vegetable broth, stirring well to combine everything smoothly.
Bring the mixture to a gentle simmer and cook for about 10 minutes to allow flavors to meld. As it simmers, notice the soup thickening and becoming vibrant orange.
Stir in the coconut milk or heavy cream to add richness and balance the heat. Season with salt and pepper to taste, then simmer for another 2-3 minutes.
Taste the soup and adjust the seasoning if needed. The soup should be smooth, velvety, with a spicy kick lingering after each spoonful.
Serve hot, garnished with a swirl of coconut cream or a sprinkle of chili flakes if desired. Enjoy the warmth and fiery brightness of this autumn-inspired soup.
