Start by chopping the onion and mincing the garlic. Having everything ready will make the cooking process much smoother.

In a large pot, heat a splash of olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 4-5 minutes.

Toss in the minced garlic and sauté for another minute until fragrant.

Stir in the ground cumin, ground coriander, and cayenne pepper. Let the spices bloom for about 1-2 minutes.

Add the pumpkin puree to the pot, mixing it well with the sautéed mixture.

Carefully add the vegetable broth, stirring to combine everything. Bring the mixture to a gentle simmer.

Once simmering, pour in the coconut milk and stir until fully integrated. Let the soup simmer for another 10-15 minutes.

Taste and season with salt and pepper as needed.

For an ultra-smooth texture, use an immersion blender to puree the soup until it reaches your desired consistency.

Ladle the soup into bowls and garnish with roasted pumpkin seeds for added texture and flavor.