Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

Cut the pumpkin in half from stem to base and scrape out the seeds and stringy pulp. Brush the cut sides with about 1 teaspoon of the olive oil and place them cut-side down on the baking sheet. Roast for 35 to 45 minutes, until a fork slides easily into the flesh.

Let the pumpkin cool for about 10 minutes, until easy to handle. Scoop the soft flesh out with a spoon and discard the peel. You should have about 2 cups. (Using canned pumpkin? Skip steps 1 to 3.)

Meanwhile, heat the remaining olive oil in a large pot over medium heat. Add the onion and cook for 4 to 5 minutes, stirring occasionally, until soft and translucent.

Add the pumpkin, cauliflower rice and vegetable broth to the pot. Bring to a boil over medium-high heat, then reduce the heat to a simmer and cook for 15 minutes, until the cauliflower is tender. Remove from the heat.

Puree the soup with an immersion blender until smooth and creamy. (Or blend it in batches in a countertop blender, filling it no more than halfway and venting the lid.)

Return the pot to low heat. Stir in the coconut milk and chopped parsley and heat gently for 5 minutes without boiling. Season with salt and pepper to taste, then serve topped with extra parsley and diced red onion.