In a large pot, heat a splash of olive oil over medium heat. Add chopped onion and cook until it’s soft and translucent, about 5 minutes.

Stir in the minced garlic and cook for another minute until fragrant.

Stir in the pumpkin puree, ginger, and cumin. Cook for about 2 minutes to let the spices bloom.

Carefully add the vegetable broth, mixing well to combine all the ingredients. Bring the mixture to a gentle simmer.

Pour in the coconut milk and stir until fully combined. Allow the soup to simmer for another 10 minutes, letting all the flavors meld together.

For a silky texture, use an immersion blender to puree the soup directly in the pot, or transfer it to a blender and blend until smooth.

Add salt and pepper based on your preference, and give it a final stir.

Ladle the hot soup into bowls and top with your choice of pumpkin seeds or fresh cilantro.