Halve and deseed the pumpkin, quarter the onions, and chop the carrots. Place the pumpkin halves, red onions, carrots, pointed peppers, whole garlic bulb (with the top sliced off), and small tomatoes on a baking sheet. Drizzle with olive oil, season with salt, and roast in the oven at 200°C (400°F) convection for 30 minutes.
Remove the stems from the peppers. Transfer the roasted pumpkin, onions, carrots, pointed peppers, and tomatoes to a blender. Squeeze the roasted garlic cloves out of their skin into the blender. Add the vegetable broth and puree until completely smooth.
Pour the pureed soup into a pot. Stir in the coconut milk or cream and season to taste with salt, pepper, and chili. Serve warm.
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