Preheat the oven to 350°F.

Cut the pumpkin in half and remove the inner membrane and seeds, reserving the seeds. Slice the pumpkin into 1-inch thick wedges.

Spread the pumpkin wedges out on a baking sheet lined with parchment paper. Drizzle 1 tablespoon of olive oil on top and season the wedges with sea salt and pepper. Roast for 1 hour or until extremely tender.

Meanwhile, remove any membrane from the seeds by rinsing them in a colander, then dry them well on a paper towel.

In a small bowl, toss the seeds with 1 teaspoon olive oil and a small pinch of salt and pepper. Spread the seeds out on a baking sheet in a single layer. Roast for 15-20 minutes, tossing occasionally, until golden brown.

Heat 2 tablespoons of olive oil in a heavy-bottomed pot over medium high heat. Add the cumin seeds and toast until slightly browned and fragrant, about one minute.

Add the onion, carrot, and sea salt to the pot and sauté until the vegetables are tender, about 5 minutes. Stir in the garlic, ginger, coriander, turmeric, cinnamon, nutmeg, and cayenne pepper. Cook until fragrant, about 1-2 minutes.

Add the roasted pumpkin wedges and pour in the stock. Bring to a gentle simmer for 5-10 minutes.

Puree the soup using a hand blender, or working in batches with a standard blender.

Return the soup to low heat and stir in the coconut milk and honey. Add water as needed to reach a thinner consistency, and season with more sea salt to taste. Cook for a few minutes until heated through.

Ladle the soup into bowls and garnish with toasted pumpkin seeds and fresh cilantro.