Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper. Cut the acorn squashes in half from stem to tip and scoop out the seeds and stringy pulp with a sturdy spoon.

Brush the cut sides generously with olive oil and drizzle with pure maple syrup. Season with sea salt and black pepper. Place squash cut-side down on the prepared baking sheet and roast for 25 minutes until the skin blisters and the flesh is fork-tender and lightly caramelized.

While squash roasts, heat 1 tablespoon olive oil in a heavy Dutch oven over medium heat. Add diced yellow onion and sauté for 4 to 5 minutes until soft and translucent.

Stir in minced garlic, grated fresh ginger, and fresh thyme leaves. Sauté for 60 seconds until intensely aromatic.

Once squash is cool enough to handle, scoop the soft roasted flesh out of the skins directly into the Dutch oven. Pour in the vegetable broth and bring to a gentle boil, stirring to combine.

Lower heat to medium-low and pour in the full-fat coconut milk (saving 2 tablespoons for plating) along with the ground nutmeg. Simmer gently for 5 minutes to let flavors harmonize.

Use an immersion stick blender directly in the pot (or carefully transfer in batches to a high-speed countertop blender) and purée until completely silky, glossy, and velvety. Season to taste with additional sea salt or black pepper.

Ladle hot soup into shallow ceramic bowls. Drizzle each serving with reserved coconut cream, shower generously with toasted green pepitas, fresh thyme, and serve immediately alongside warm crusty sourdough bread.