Preheat your oven to 400°F (200°C). Toss the cubed pumpkin with 1 tablespoon of olive oil, salt, and pepper on a baking sheet.

Roast the pumpkin for 25-30 minutes, or until tender and slightly browned at the edges.

While the pumpkin roasts, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat.

Add the chopped onion and cook for 5 minutes until softened. Stir in the garlic, ginger, and Thai red curry paste, cooking for another 2 minutes until fragrant.

Add the roasted pumpkin and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes to meld flavors.

Remove the pot from heat. Use an immersion blender to puree the soup until smooth (or transfer carefully to a standard blender).

Stir in the coconut milk and return to low heat to warm through without boiling.

Season with fresh lime juice and adjust salt to taste.

Serve hot, garnished with fresh cilantro leaves.