Roast the vegetables: Preheat the oven to 200°C (400°F). Peel the pumpkin, remove the seeds, and cut it into slices, then into medium-sized cubes. Cut the carrots, sweet potatoes, and onion into similar-sized pieces and place them all on a baking tray. Add the garlic cloves, drizzle with olive oil, and sprinkle with salt and pepper. Mix well and roast for 1 hour, stirring occasionally to ensure even roasting.
Prepare the soup: Transfer all the roasted vegetables into a large pot. Add the stock, grated ginger, and spices (nutmeg, cumin, smoked paprika). Bring to a boil, stir, and simmer over high heat for about 10 minutes. If needed, add a little more stock or water to reach your desired consistency.
Blend until velvety: Using an immersion blender, purée the soup until smooth and creamy.
Serve: Pour the hot soup into bowls and drizzle with coconut cream (or heavy cream). Garnish with toasted pumpkin seeds and a sprinkle of chili flakes. Serve warm and enjoy its rich, autumn flavor. ????
To toast the pumpkin seeds: Place them in a hot dry pan and stir for 2–3 minutes until golden and fragrant.
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