Prepare the Vegetables: Peel and cube the butternut squash and sweet potatoes using a sturdy vegetable peeler.

Sauté the Aromatics: In a large stockpot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent. Stir in the minced garlic and cook for another minute, until fragrant.

Add the Squash and Sweet Potatoes: Toss the cubed butternut squash and sweet potatoes into the pot. Stir and let them absorb the flavors for about 2 minutes.

Add Broth and Spices: Pour in the vegetable broth and add ground ginger, cumin, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes, or until the vegetables are tender.

Blend It Up: Using an immersion blender or a countertop blender, blend the mixture until smooth. If using a countertop blender, allow the soup to cool slightly and blend in batches if needed.

Add the Coconut Milk: Stir in the coconut milk and adjust seasoning to taste. If the soup is too thick, feel free to add more vegetable broth.

Serve and Enjoy: Ladle the soup into bowls and sprinkle with roasted pumpkin seeds and a drizzle of coconut cream for added flair!