Roast the Pumpkin
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Carefully cut the pumpkin in half and scoop out the seeds (save them if you’d like to roast later).
Slice each half into quarters and brush the flesh with 1 tablespoon olive oil.
Place the pumpkin pieces cut side down on the baking sheet and roast for 35–45 minutes, until the flesh is soft and easily pierced with a fork.
Remove from oven and let cool slightly.

Sauté Aromatics
In a large pot or Dutch oven, heat the remaining 3 tablespoons olive oil over medium heat.
Add the onion, garlic, and salt, and cook for about 8–10 minutes, stirring occasionally, until the onions are translucent and fragrant.

Combine and Simmer
Scoop out the roasted pumpkin flesh and add it to the pot.
Stir in cinnamon, nutmeg, cloves, cayenne (if using), and a few cracks of black pepper.
Pour in the vegetable broth, stir, and bring to a gentle boil.
Reduce heat and let simmer for 15 minutes to allow the flavors to meld.

Blend Until Creamy
Remove from heat. Stir in the coconut milk and maple syrup or honey.
Using an immersion blender, blend the soup directly in the pot until smooth and creamy.
(Alternatively, carefully transfer to a stand blender in batches—don’t fill past halfway, and cover with a towel to avoid steam burns.)

Adjust and Serve
Taste and adjust seasoning as desired — add more coconut milk for a creamier texture or a drizzle of maple syrup for extra sweetness.
Ladle the soup into bowls and top with toasted pepitas before serving.