Preheat your oven to 400°F (200°C). Spread the pumpkin chunks on a baking sheet, drizzle with olive oil, and toss to coat evenly.
Roast the pumpkin in the oven for about 30-35 minutes, or until the edges are golden and caramelized. The aroma should be sweet and inviting as it bakes.
While the pumpkin roasts, heat a bit of oil in a large pot over medium heat. Add the minced ginger and cook for 1-2 minutes until fragrant, making your kitchen smell cozy.
Add the smoked paprika to the ginger and stir for about 30 seconds to release its smoky aroma.
Once the pumpkin is roasted and cool enough to handle, transfer it to the pot with the aromatic ginger and paprika.
Pour in the vegetable broth and bring the mixture to a gentle simmer. Let it cook for about 10 minutes to allow flavors to meld and pumpkin to soften further.
Use an immersion blender or regular blender to carefully blend the soup until completely smooth and velvety. Be cautious when blending hot liquids.
Stir in the coconut milk and season with salt and pepper to taste. Continue to heat the soup gently until it’s hot throughout, about 2-3 minutes.
Taste the soup and adjust seasoning if needed. The soup should be creamy, warming, and with a slight smoky kick from the paprika.
Serve hot, garnished with a splash of coconut milk or fresh herbs if desired, and enjoy the cozy flavors of this autumn-inspired soup.
