In a large pot, heat olive oil over medium heat. Add minced garlic and grated ginger, sauté for 2 minutes until fragrant.

Stir in the pumpkin puree, vegetable broth, and coconut milk. Add cinnamon, salt, and pepper. Bring to a simmer and cook for 20 minutes.

Blend the soup until smooth using an immersion blender or a regular blender. Adjust seasoning if needed.

Preheat the oven to 400°F (200°C).

In a bowl, toss Brussels sprouts with olive oil, balsamic vinegar, salt, and pepper.

Spread on a baking sheet and roast for 25 minutes, stirring halfway through, until golden and crispy.