1. In a medium saucepan, combine the coconut milk, pumpkin, carrot, onion, ginger, garlic, saffron, olive oil, salt, and pepper. Bring to a boil over medium heat, then reduce heat and simmer for 15 minutes, or until the vegetables are tender.

2. While the soup is simmering, toast the French bread slices and spread with butter. Sprinkle with parsley.

3. Ladle the soup into bowls and serve with the toasted French bread.

4. Enjoy this delicious and exotic starter!