Preheat your oven to 400°F (200°C). Spread the cubed pumpkin evenly on a baking sheet, drizzle with half of the olive oil, and toss to coat. Roast until the pumpkin is tender and slightly caramelized, about 25-30 minutes.
While the pumpkin roasts, heat the remaining olive oil in a large pot over medium heat. Add the minced garlic and cook until fragrant, about 1 minute, until it begins to turn golden and smells aromatic.
Add the roasted pumpkin to the pot along with chopped sage and thyme. Stir gently to coat the pumpkin with herbs and cook for another 2-3 minutes, allowing the herbs to release their aroma.
Pour in the vegetable broth and bring the mixture to a gentle simmer. Let it cook uncovered for about 10 minutes, allowing the flavors to meld and the pumpkin to soften further.
Using an immersion blender or regular blender, carefully blend the soup until completely smooth and creamy. Be cautious when blending hot liquids and blend in batches if necessary.
Stir in the coconut milk for added richness and season with salt and pepper to taste. Warm the soup gently, but do not bring to a boil, to preserve the flavors.
Garnish with a few fresh sage leaves or a drizzle of good olive oil before serving. Serve hot in bowls, enjoying the fragrant herbal aroma and smooth, velvety texture.
