Preheat your oven to 400°F (200°C). Place the pumpkin halves cut side up on a baking sheet, brush with 1 tablespoon of olive oil, and sprinkle with smoked paprika, cinnamon, and a pinch of salt. Roast for about 45 minutes until the pumpkin flesh is very tender and caramelized around the edges.
Remove the pumpkin from the oven and let it cool a bit. Scoop out the soft, roasted pumpkin flesh and transfer it to a large pot or Dutch oven. Discard the skins.
In a small skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant and lightly golden, avoiding burning.
Pour the sautéed garlic and oil into the pot with the pumpkin. Add the vegetable broth and bring the mixture to a gentle simmer over medium heat, allowing the flavors to meld for about 10 minutes.
Use an immersion blender or transfer the mixture to a blender to puree until smooth and creamy. Blend until the soup is velvety with no chunks remaining.
Taste and season with salt and black pepper as needed. If the soup is too thick, stir in a splash more broth to reach your preferred consistency.
Pour the hot soup into bowls, then swirl in a spoonful of whipped goat cheese or heavy cream for a rich finish. Garnish with a sprinkle of smoked paprika or fresh herbs if desired.
