Preheat your oven to 400°F (200°C).

In a large bowl, toss the chopped apples and onion with olive oil, cinnamon, nutmeg, salt, and pepper.

Spread the apple and onion mixture on a baking sheet.

Roast in the preheated oven for 25-30 minutes, until tender and lightly caramelized.

In a large pot, combine the roasted apples and onions with pumpkin puree and vegetable broth.

Bring to a simmer over medium heat, then reduce heat and cook for an additional 10 minutes.

Using an immersion blender, puree the soup until smooth. Alternatively, transfer to a blender in batches.

Stir in the coconut milk and heat through, about 5 minutes.

Ladle the soup into bowls.

Garnish with toasted pumpkin seeds and chopped parsley before serving.