Preheat oven to 350°F. Toss Brussels sprouts with olive oil and season with salt and pepper. Bake Brussels sprouts on a parchment-lined baking pan for 30 minutes or until crispy on the outside.
While Brussels sprouts are baking, heat coconut oil in a deep soup pot, add onion, garlic and ginger and cook for 4 minutes. Add cumin and continue to cook for another 2 minutes. Add pumpkin, broth and coconut milk and simmer on low heat for 8 to 10 minutes.
Remove from heat and puree using an immersion blender (or you can use a regular blender or food processor). Serve topped with baked Brussels sprouts.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.