In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes.

Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

Add the pumpkin puree to the pot and mix well with the onion and garlic.

Pour in the vegetable broth and stir to combine.

Add the ground cumin, ground ginger, cinnamon, salt, and pepper. Mix well and bring the soup to a gentle simmer.

Let the soup simmer for about 20-25 minutes, stirring occasionally, to allow the flavors to meld together.

Once the soup is heated through, remove it from the heat and use an immersion blender to puree the soup until smooth. Alternatively, you can transfer it in batches to a blender.

After blending, return the soup to low heat and stir in the coconut milk (or heavy cream). Heat through until warm but do not boil.

Taste and adjust seasoning if necessary.

Serve hot, garnished with fresh parsley or cilantro if desired.