For the Pumpkin Soup:

1. Roast the Pumpkin – Preheat oven to 400°F (200°C). Toss the pumpkin cubes with 1 tablespoon of olive oil and a pinch of salt. Spread on a baking sheet and roast for 20-25 minutes, until tender and slightly caramelized.
2. Sauté the Aromatics – In a large pot, heat 1 tablespoon of olive oil and butter over medium heat. Add onion, garlic, and carrot. Sauté for 3-4 minutes until softened.
3. Simmer – Add the roasted pumpkin, vegetable broth, cinnamon, nutmeg, salt, and black pepper. Bring to a boil, then reduce heat and let simmer for 10 minutes to blend the flavors.
4. Blend Until Smooth – Use an immersion blender (or transfer to a blender in batches) and blend until silky smooth.
5. Add Creaminess – Stir in coconut milk (or heavy cream) and simmer for another 2 minutes. Adjust seasoning if needed.
6. Serve – Ladle into bowls and garnish with a drizzle of cream, fresh parsley, or pumpkin seeds.

For the Garlic Bread:

1. Preheat Oven – Set oven to 375°F (190°C).
2. Make Garlic Butter – In a small bowl, mix softened butter, minced garlic, parsley, salt, and Italian seasoning.
3. Prepare the Bread – Slice the baguette into halves (or use individual slices). Spread the garlic butter generously on each piece.
4. Bake – Place bread on a baking sheet and bake for 8-10 minutes, or until golden and crispy. For extra crispiness, broil for 1-2 minutes at the end.
5. Serve Warm – Enjoy alongside your pumpkin soup for the perfect pairing!