Place pumpkin and carrots on one baking sheet, and bell pepper and onions on another.
Drizzle veggies with 3 tablespoons olive oil and 1 tablespoon maple syrup, dividing between pans. Season with salt and pepper to taste, then mix well. Top with rosemary sprigs.
Roast vegetable for 20 minutes, then flip. Continue roasting until veggies are tender and lightly browned: about 10 minutes more for the bell pepper / onion; and about 15 minutes more for the pumpkin / carrot.
Discard rosemary sprigs.
When veggies are done roasting, heat 1 tablespoon olive oil and garlic in a dutch oven (or soup pot) over medium heat. Cook until garlic is sizzling and fragrant, stirring constantly (do not brown).
Mix roasted vegetables into garlic. Stir in broth and coconut milk, then heat until warm. Remove from heat.
Using an immersion blender, blend soup in pot until smooth (or in batches using a traditional blender). Return soup to medium heat.
Cook soup until hot. Stir in chopped rosemary, then season to taste with salt and pepper.
Serve soup hot, topped with with a drizzle of coconut milk and additional rosemary, if desired. Enjoy!
I used a small pumpkin when making this recipe. If yours is larger, and you end up with extra pumpkin, feel free to use it all. You will just need to add extra broth (or coconut milk) to thin the soup when pureeing.Make sure to use canned, unsweetened coconut milk for this recipe. Full fat works best.Feel free to substitute other veggies for the carrot or bell pepper, or add additional seasonings. See info before the recipe for lots of tips.This recipe makes four small (but rich) servings. You can easily double the recipe to serve more, if needed.This recipe can be prepared in advance, then reheated when ready to eat. Add a little extra broth or coconut milk if it's too thick.