Preheat your oven to 400°F (200°C). Slice the pumpkin in half, remove seeds, and brush the flesh with olive oil. Place the pumpkin halves cut side down on a baking sheet lined with parchment paper and roast until the flesh is tender and the skin is darkened and charred, about 45 minutes.
Remove the pumpkin from the oven and let it cool slightly. Scoop out the soft flesh, discarding the skin and charred bits, and transfer it to a large pot.
While the pumpkin is roasting, heat a drizzle of olive oil in a large pot over medium heat. Add the chopped onion and cook, stirring occasionally, until translucent and fragrant—about 5 minutes. Add the minced garlic and cook for another minute until aromatic.
Pour in the vegetable broth and bring it to a gentle simmer. Add the cooked pumpkin flesh to the pot, along with ground cumin and smoked paprika. Stir to combine all the flavors.
Let the mixture simmer for 10-15 minutes to meld the flavors and allow the pumpkin to soften further. Use an immersion blender or transfer to a blender to blend until smooth and creamy. Return to the pot if blended separately.
Taste the soup and season with salt and black pepper as needed. Reheat gently if necessary until steaming hot.
Optional: Swirl in a tablespoon of cream or coconut milk just before serving for added richness. Serve the soup hot, garnished with fresh herbs or a drizzle of cream if desired.
