Preheat oven to 400°F (200°C). Cut pumpkins in half, scoop out seeds, and roast cut-side down for 45-60 minutes, or until tender. Let cool slightly, then scoop out the flesh.

In a large saucepan or Dutch oven, heat avocado oil over medium heat. Add onion and celery and cook for 2-3 minutes, or until softened.

Add garlic, cinnamon, and nutmeg and cook for 1 minute more.

Add pumpkin puree and broth. Bring to a simmer and cook for 10 minutes.

Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth.

Return the soup to the saucepan and stir in coconut milk. Season with salt and pepper to taste.

Serve hot, garnished with roasted pumpkin seeds or a dollop of Greek yogurt.