Preheat your oven to 400°F (200°C). Toss pumpkin cubes and apple chunks in olive oil, salt, and pepper. Spread on a baking sheet and roast for about 25-30 minutes, until tender and caramelized.

In a large pot, heat a tablespoon of olive oil over medium heat. Add chopped onion and cook until translucent, about 5 minutes. Stir in minced garlic and cook for another minute until fragrant.

Once roasted, add pumpkin and apples to the pot with sautéed onions and garlic. Pour in vegetable broth and sprinkle in cinnamon, stirring to combine.

Bring the mixture to a gentle simmer and cook for about 10 minutes. Blend until completely smooth using an immersion blender or transferring to a stand blender.

If using a stand blender, return the soup to the pot afterward.

Stir in coconut milk for creaminess. Season with salt and pepper to taste. Heat for a few more minutes without boiling.

Ladle the soup into bowls, top with toasted pumpkin seeds or a swirl of coconut cream, and enjoy!