Preheat the oven to 180C. Toss all the vegetables in olive oil and roast for about 30 mins until tender.
Cool the vegetables and puree them in a blender until smooth. Add some water to thin the consistency.
Heat the soup in a saucepan and season it. Once it comes to a boil, lower the heat. Gently stir in the coconut milk. Simmer for about 5 mins. Take it off the heat and add the lemon juice. Taste and adjust for seasoning.
Sprinkle some fresh coriander or parsley, and pumpkin seeds. Enjoy!