Preheat your oven to 200°C (390°F) and line a baking tray with parchment paper.

Cut the Hokkaido pumpkin into wedges, chunk the potato and carrots, and quarter the red onions, placing them on the baking tray with a whole bulb of garlic.

Drizzle the vegetables with olive oil and sprinkle with salt. Roast for 35–40 minutes until tender and caramelized.

Let the roasted vegetables cool slightly, then squeeze the garlic into a blender and add the vegetables, ginger, coconut milk, and vegetable broth.

Blend until smooth, adjusting seasoning with coriander, pepper, and chili flakes.

Transfer the soup to a saucepan and heat over medium heat. Serve hot, drizzling pumpkin oil on top if desired.