1. Preheat oven to 400°F (200°C).

2. On a baking sheet, toss the cubed squash, sweet potatoes, onion, carrots, and garlic with olive oil, cinnamon, salt, and pepper.

3. Roast for 30–35 minutes, stirring halfway, until vegetables are tender and lightly browned.

4. Transfer roasted vegetables to a large pot and add vegetable broth and thyme.

5. Bring to a simmer, then remove thyme sprigs.

6. Use an immersion blender (or transfer to a blender in batches) to puree until smooth.

7. Stir in coconut milk or cream and adjust seasoning with salt and pepper.

8. Heat gently for 5 minutes, stirring occasionally.

9. Ladle into bowls and top with toasted pumpkin seeds and chopped parsley.

10. Serve hot with crusty bread or grilled cheese on the side.