Preheat the oven to 400 degrees F. Spread out pumpkin cubes and coat with 2 tablespoons of the oil. Roast for 30 minutes or until completely soft.
When the pumpkin is almost done roasting, heat the other 2 tablespoons of oil in a Dutch oven or large pot over medium heat.
Sauté the onions and ginger until softened, about 5 minutes. Add in the garlic and sauté for 30 seconds.
Pour in the broth and roasted pumpkin. Increase the heat to medium-high and boil for 5 minutes.
Reduce the heat to medium-low. Using an immersion blender, blend the soup until it is smooth.
Stir in the coconut milk, maple syrup, lime juice, salt, and pepper.
Serve with toppings.
Notes
How to Cut the Pumpkin:Cut the pumpkin in half, then quarters, then each quarter in half again. Cut away the peel and cut the flesh of the pumpkin into cubes