Preheat Oven: Begin by preheating your oven to 400°F (200°C).

Roast Pumpkin: Toss the diced pumpkin with olive oil, salt, and pepper. Spread the pumpkin pieces on a baking sheet and roast for about 25-30 minutes, or until tender and slightly caramelized.

Sauté Aromatics: While the pumpkin is roasting, heat a tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.

Combine Ingredients: Once the pumpkin is roasted, add it to the pot with the sautéed onions and garlic. Stir in the ground cumin, smoked paprika, and nutmeg.

Add Broth: Pour in the vegetable or chicken broth, bringing the mixture to a simmer. Cook for 10-15 minutes, allowing the flavors to meld together.

Blend Soup: Use an immersion blender to purée the soup until smooth. If you don't have an immersion blender, carefully transfer the soup in batches to a blender.

Finish with Cream: Stir in the coconut milk or heavy cream. Adjust seasoning with salt and pepper as needed. Heat through.

Serve: Ladle the soup into bowls and garnish with fresh thyme or rosemary and pumpkin seeds, if desired.