Preheat your oven to 425°F (220°C). Spread sweet potato wedges on a baking sheet, drizzle with olive oil, and season with salt. Roast for 25–30 minutes, turning halfway through, until tender and caramelized.

In a large pot, heat a tablespoon of olive oil over medium heat. Add diced onion and minced garlic, stirring frequently for about 5–7 minutes until the onion is translucent.

Once the sweet potatoes are roasted, add them to the pot with the sautéed onions and garlic. Sprinkle in dried thyme, rosemary, and basil, mixing thoroughly.

Pour in the vegetable broth and coconut milk into the pot. Stir well and bring to a gentle simmer for about 10 minutes.

Using an immersion blender, puree the soup until smooth and creamy. Adjust seasoning with salt and pepper.

Ladle the soup into bowls, garnishing with fresh herbs and pumpkin seeds before serving.