Preheat your oven to 400°F (200°C). Arrange the pumpkin chunks on a baking sheet, drizzle with a tablespoon of olive oil, and toss to coat evenly.
Roast the pumpkin in the oven for about 30-40 minutes until the flesh is tender and slightly caramelized around the edges.
While the pumpkin roasts, heat the remaining olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent and fragrant, about 5 minutes.
Add the minced garlic and smoked paprika to the onions, stirring for about 1 minute until aromatic and slightly browned.
Once the roasted pumpkin is cool enough to handle, transfer the chunks into the pot with the sautéed aromatics.
Pour in the vegetable broth, bringing the mixture to a gentle simmer. Cook for about 10 minutes to allow flavors to meld.
Use an immersion blender or transfer the mixture carefully to a blender to purée until smooth and creamy.
Return the puréed soup to the pot (if needed) and stir in the coconut milk. Warm through for another 2-3 minutes.
Taste and season with salt and pepper, adjusting the flavors as desired.
Pour the hot soup into bowls and garnish with a sprinkle of smoked paprika or fresh herbs if desired.
Enjoy your warm, velvety vegan pumpkin soup, perfect for cozy fall days.
