Preheat oven to 200C (390F). Line a baking tray with baking paper, and place the pumpkin pieces on the tray. Drizzle with 1 of the tablespoons of coconut oil, and sprinkle with thyme, and salt and pepper to taste. Place in the oven for an hour, or until the pumpkin is soft. 

Remove the pumpkin from the oven and allow to cool slightly. While it cools, heat the remaining coconut oil in a large pot over a medium heat on the stove top. Add the garlic, chilli flakes, paprika and parsley flakes, and cook for 1-2 minutes, stirring occasionally. 

Peel the skin off the pumpkin pieces and add to the pot, stirring to stop it from sticking. Once all the pumpkin is in the pot, add the hot water, along with the chicken stock cubes and turmeric, and stir to combine.

Cook for 25 minutes, stirring every couple of minutes to prevent sticking. Once the pumpkin has broken down and the soup has reduced, add the baby spinach and stir, allowing to cook down for a minute. 

Turn the heat off and grab a stick blender. Blend the mixture until completely smooth, ensuring no large bits of spinach remain. 

Serve with hot crusty bread, or just on it's own.