Preheat the oven to 400°F (200°C).

On a baking sheet, toss the chopped apples and diced onion with olive oil, salt, and pepper. Roast in the preheated oven for about 25 minutes, or until the apples are tender and caramelized.

In a large pot, combine the roasted apples and onions with the pumpkin puree, garlic, vegetable broth, ground cinnamon, and ground nutmeg. Bring to a simmer over medium heat.

Reduce the heat and stir in the coconut milk. Let the soup simmer for an additional 10 minutes, allowing the flavors to meld.

Using an immersion blender, blend the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and puree until smooth.

Taste and adjust seasoning with salt and pepper as needed. Serve hot, garnished with fresh parsley or chives.