Heat the oven to 425 F. Toss the squash, onion and carrots with 2 tablespoons of olive oil and the salt on a sheet pan. Roast for 30 to 35 minutes, flipping once, until soft and caramelized at the edges.
Meanwhile, toast the pepitas in a dry skillet over medium heat for 3 to 4 minutes until they puff and pop. Toss with the olive oil, smoked paprika and salt.
Warm 1 tablespoon of olive oil in a large pot over medium heat. Add the garlic and ginger and cook for 1 minute, then add the curry powder, cinnamon and nutmeg and stir for 30 seconds.
Add the roasted vegetables, pumpkin, apple cider and broth. Simmer for 10 minutes.
Stir in the coconut milk. Blend until very smooth with an immersion blender, or in batches in a blender with the lid vented.
Stir in the lime juice. Taste and add salt and pepper.
Ladle into bowls, swirl with coconut milk and top with the smoky pepitas.
