• Preheat the oven to 350°F
• Cut the pumpkin in half and remove the inner membrane and seeds, reserving the seeds for roasting. Slice the pumpkin into 1 inch thick wedges.
• Spread the pumpkin wedges out on a baking sheet. Drizzle some olive oil on top and season them with salt and pepper. Roast for 1 hour or until extremely tender.
• Heat two tablespoons of olive oil in a heavy-bottomed pot over medium high heat. Add the cumin seeds and toast until slightly brown and fragrant, about one minute.
• Add the onion, carrot, and sea salt to the pot and sauté until the vegetables are tender, about 5 minutes.
• Stir in the garlic, ginger, coriander, turmeric, cinnamon, nutmeg, and cayenne pepper. Cook until fragrant, about 1-2 minutes.
• Add the roasted pumpkin wedges and pour in the stock. Bring to a gentle simmer.
• Puree the soup using a hand blender, or working in batches with a standard blender.
• Stir in the coconut milk and honey (or maple syrup). Add water as needed to reach a desired consistency, and season with more sea salt to taste. Cook for a few minutes until heated through.
• Ladle the soup into bowls and garnish with toasted pumpkin seeds and fresh cilantro.

For the Roasted Pumpkin Seeds

• Preheat the oven to 350°F.
• Remove any membrane from the seeds by rinsing them in a colander, then dry them on a paper towel. In a small bowl, toss the seeds with olive oil and a small pinch of salt and pepper.
• Spread the seeds out on a baking sheet in a single layer. Roast for 15-20 minutes, tossing occasionally, until golden brown.