Preheat the oven to 400°F. Place the pumpkin cubes on a parchment-lined baking sheet, drizzle with 1 tablespoon olive oil, and season lightly with salt and pepper. Roast for 30–35 minutes until tender and caramelized around the edges.
Heat the remaining olive oil in a large soup pot over medium heat. Add the chopped onion and cook for 4–5 minutes until softened. Stir in the garlic and cook for another 30 seconds until fragrant.
Add the roasted pumpkin, vegetable broth, cinnamon, nutmeg, ginger, smoked paprika, salt, and black pepper to the pot. Stir well and bring the mixture to a gentle simmer.
Cook the soup uncovered for 10–15 minutes, allowing the roasted pumpkin and spices to blend together. This helps create a deeper, richer flavor.
Use an immersion blender to puree the soup until silky and creamy. If using a countertop blender, blend carefully in batches and return the soup to the pot.
Stir in the heavy cream or coconut milk and maple syrup if using. Add lemon juice and adjust the seasoning according to your taste.
Ladle the roasted pumpkin soup into bowls and garnish with toasted pumpkin seeds, fresh herbs, and a light drizzle of cream or olive oil
