Preheat your oven to 350 F (177 C).

Cut the pumpkin in half lengthwise and scrape out the seeds.

Roast the pumpkin face-down on a baking sheet for 30 minutes, or until fork-tender.

Let the pumpkin cool, then scrape out the flesh and discard the peel.

Combine the pumpkin, cauliflower rice, and vegetable broth in a stock pot.

Heat over medium-high heat until it just begins to boil, then reduce heat to a simmer.

Cook for 15 minutes and remove from heat.

Use an immersion blender to puree the soup until creamy.

Return the soup to the stove and bring it back up to a simmer.

Add the coconut milk and parsley. Stir to combine and heat for 5 more minutes.

Add salt and pepper to taste, then serve.