Preheat your oven to 400°F (200°C). Place the halved pumpkin on a baking sheet, cut side up. Drizzle with olive oil and sprinkle with a pinch of salt if desired.
Roast the pumpkin in the oven for about 40-45 minutes, until the flesh is tender and caramelized around the edges. You should see the flesh darken slightly and feel soft when pierced with a fork.
Remove the pumpkin from the oven and let it cool slightly until safe to handle. Scoop out the soft flesh into a large mixing bowl, discarding the skin.
Add the vegetable broth, coconut milk, cinnamon, nutmeg, and ginger to the pumpkin flesh. Use an immersion blender or transfer to a blender to puree until smooth and creamy.
Pour the blended soup into a pot and warm over medium heat. Stir gently as it heats until steaming and well combined. Season with salt and pepper to taste.
Once heated through, taste and adjust seasoning if needed. Serve hot, garnished with a drizzle of coconut milk or a sprinkle of herbs if desired.
