Preheat the oven to 400°F.

If you like, line a sheet pan with aluminum foil for easy clean-up. Place squash, carrots, onion, and garlic in the pan. Drizzle with coconut oil and toss to coat.

Roast vegetables until tender when pierced with a fork, about 45 minutes, stirring them once halfway through cooking.

Transfer vegetables to a 5- to 6-quart pot or Dutch oven.

Shake 1 can of coconut milk thoroughly and then set aside 2 tablespoons. Add the remaining coconut milk from both cans to the pot along with vegetable broth. Bring soup to a boil over high heat. Reduce heat to medium-high and boil for 5 minutes to blend flavors.

Remove soup from heat and use an immersion blender to puree soup until smooth, adding additional vegetable broth if you’d like a thinner texture. Alternatively, transfer soup in batches to a blender and puree until smooth.

Season soup with salt and pepper, adding more to taste if you like.

Ladle soup into bowls. Add a swirl of reserved coconut milk to each (if the coconut milk is thick enough; otherwise, just stir it in) and sprinkle with pumpkin seeds.