Preheat the oven to 170°C. Wash and peel the pumpkin, cut it into wedges, and remove the seeds.
Place the butternut squash in a ceramic dish and bake it on the lower rack of the oven for 45 minutes. The flesh should not burn, so as not to affect the flavor of the soup.
Meanwhile, peel and finely chop the onion and garlic, then sauté them in a wok with olive oil for 5 minutes, until they become translucent.
Turn off the heat while you wait for the pumpkin to cook, and prepare the vegetable broth.
Once the pumpkin is cooked, cut the flesh into small pieces. Add the pumpkin to the contents of the wok, along with the broth and coconut milk, and sprinkle with the spices.
Let it simmer for about 15 minutes, then blend until smooth and season with salt to taste.