Peel and cut the pumpkin and sweet potato into roughly 1-inch pieces and set aside
Chop the onion and mince the garlic.
Peel and thinly slice the carrots and ginger.
On a large baking sheet, arrange the pumpkin and sweet potato and drizzle with 2 tablespoons of olive oil, 1 teaspoon of salt and ½ teaspoon of black pepper and roast until tender (45 minutes).
In a large skillet over medium-low heat, heat 2 tablespoons of oil and add the onion.
Cook until the onions are soft (5 minutes) and add the garlic, carrots, ginger, coriander, paprika, and 1 teaspoon salt. Cook until tender (8 minutes).
Add the coconut milk and broth and bring to a boil, then reduce the heat to low and simmer for 15 minutes.
Heat the remaining 2 tablespoons of olive oil over medium heat. Once the olive oil is hot, add the pepitas and toast until golden. Remove the pepitas from heat and stir in the parsley, ½ teaspoon of salt, and ½ teaspoon of black pepper.
Divide the soup and vegetables in half and use a blender to mix the soup and the roasted vegetables until smooth.
Garnish with the toasted pepita mixture before serving.