1. Preheat oven to 400°F (200°C). Toss squash and sweet potato cubes with 2 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast 25–30 minutes until golden.

2. In a large pot, heat remaining 1 tbsp olive oil over medium heat. Sauté onion until translucent, about 5 minutes.

3. Add minced garlic, cumin, nutmeg, and chili flakes to the pot. Cook for 1–2 minutes until fragrant.

4. Stir in roasted vegetables and pour in vegetable broth. Bring to a simmer and cook 10 minutes.

5. Using an immersion blender or in batches in a regular blender, blend soup until smooth and velvety.

6. Return soup to the pot if needed. Stir in coconut milk and lime juice. Adjust seasoning with salt, pepper, and extra chili flakes if desired.

7. Ladle into bowls and garnish with pumpkin seeds, a swirl of coconut cream, and cilantro before serving.