Preheat the oven to 400°F.

Wash and peel the beetroot, then poke it all over with a fork and wrap it in foil and place it on a baking sheet.

Bake the wrapped beetroot for 45 minutes to 1 hour, until it's tender when pierced with a knife.

While the beet roasts, peel and chop the onion, garlic, and ginger.

Sauté them in the olive oil for 8–10 minutes over low to medium heat, until soft, fragrant, and lightly golden.

When the beetroot is baked through, roughly chop the roasted beet and add it to a blender along with the sautéed onion mixture, the vegetable stock, the coconut milk, and all the spices. Blend until smooth.

Return the smooth soup to the pan and let it simmer on low heat for a minute or two. If it is too thick, add a quarter cup each of vegetable stock and coconut milk.

Serve warm, topped with pumpkin seeds, black sesame seeds, cilantro, and red pepper flakes.

Alternative Serving Suggestion: This soup can also be used to color some roasted cauliflower or pasta. This makes a fun "brain matter cauliflower" dish or "bloody pasta" dish that's quite gory for Halloween.