Preheat the oven to 400°F (200°C). Spread the butternut squash and sweet potatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25 minutes or until tender.

In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent, about 5 minutes.

Add the roasted vegetables to the pot along with the vegetable broth, cumin, and ginger. Bring to a boil, then reduce heat and simmer for 10 minutes.

Using an immersion blender, blend the soup until smooth. Alternatively, transfer to a blender in batches and blend until smooth.

Stir in the coconut milk and adjust seasoning with salt and pepper if needed. Heat through for another 5 minutes.

Ladle the soup into bowls and garnish with toasted pumpkin seeds and fresh cilantro.