Roast the Sweet Potatoes: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper. Toss the cubed sweet potatoes with 1.5 tablespoons olive oil, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper. Spread into a single layer with space between cubes. Roast for 22 to 25 minutes, flipping halfway, until fork-tender and caramelized with golden-brown edges.

Sauté the Aromatics: While the potatoes finish roasting, heat 1/2 tablespoon olive oil in a large 5-quart Dutch oven over medium heat. Add the diced yellow onion and cook for 5 to 6 minutes until soft and translucent. Stir in the minced garlic and grated ginger; cook for 1 minute until fragrant. Add the smoked paprika, cumin, cinnamon, and nutmeg, stirring continuously for 30 seconds to bloom the spices.

Simmer with Broth: Transfer the roasted sweet potatoes directly from the sheet pan into the Dutch oven. Pour in the vegetable broth, 1/2 teaspoon sea salt, and optional maple syrup. Bring to a lively simmer over medium-high heat, then lower heat to medium-low and simmer uncovered for 8 to 10 minutes to allow the flavors to meld.

Blend until Silky: Remove the pot from heat. Pour in the full-fat coconut milk (reserving 2 tablespoons for plating). Use an immersion hand blender directly in the pot to puree the soup on high speed for 2 to 3 minutes until completely velvety, glossy, and lump-free. (Alternatively, blend in batches in a high-speed countertop blender with the lid vented).

Taste & Garnish: Return the pot to low heat for 2 minutes to warm through. Taste and adjust seasoning with additional sea salt or black pepper if needed. Ladle steaming soup into warm ceramic bowls. Swirl a spoonful of reserved coconut milk over each bowl, sprinkle generously with toasted crunchy pepitas and fresh thyme leaves, and serve warm with crusty artisan bread.