Preheat your oven to 400°F (200°C), then spread the cubed pumpkin on a baking sheet, drizzling with olive oil. Roast until tender and slightly caramelized around the edges, about 25-30 minutes.
Meanwhile, heat a large pot over medium heat and add a dash of olive oil. Sauté the chopped onion until it becomes translucent and fragrant, about 5 minutes.
Add the minced garlic and smoked paprika to the pot, stirring constantly until the garlic is fragrant, about 1 minute. This releases the spices' aroma and infuses the onion with smoky notes.
Once the pumpkin is roasted and cool enough to handle, add it to the pot with the sautéed aromatics. Pour in the vegetable broth and bring the mixture to a gentle simmer.
Use an immersion blender or transfer the mixture to a blender to puree until silky smooth. Be careful when blending hot liquids—blend in batches if necessary.
Return the blended soup to the pot (if using a blender). Stir in the coconut milk until well combined and creamy. Simmer gently for another 5 minutes, adjusting seasoning with salt and pepper as needed.
Remove from heat and ladle the soup into bowls. Garnish with extra smoked paprika or fresh herbs if desired, and serve hot.
