Halve the pumpkin and scoop out the seeds. Slice each pumpkin halve in quarters. Prick the sweet potato a few times with a fork (if using). Brush pumpkin quarters and sweet potato with a little olive oil and place onto a baking sheet lined with parchment paper. Roast for about 40 minutes or so, until the flesh is soft.
Heat the coconut oil in a large pot over medium heat and roast the onion for about 6-8 minutes until translucent. Add the garlic and ginger and roast for 1 minute longer while stirring.
Peel the sweet potato and add along with the pumpkin flesh and spices to the pot. Pour in the broth and coconut milk. Bring to a boil, then reduce heat and simmer for about 5-10 minutes, to give the flavors time to meld.
Remove the soup from heat and either blend this soup in the pot using an immersion blender, or transfer to a blender in batches and blend until smooth and creamy.
Taste and adjust seasonings if necessary. Add more broth if you prefer a thinner consistency.
Serve with some peanuts, pumpkin seeds, chopped parsley and a swirl of coconut cream as garnish, if you like.
If using Hokkaido pumpkin (Red Kuri Squash), the skin softens during baking, so you don’t have to peel it. But if using another type of pumpkin or squash with a hard shell, make sure to peel the skin off after baking.
Instead of roasting the pumpkin, you could also simply pan-fry pumpkin pieces along with the onions and then cook everything for about 15 minutes.
The soup will last for up to one week in the refrigerator.
You can also freeze this soup in an airtight container for even longer.
Nutrition is calculated automatically and should be used as estimate.