Start by heating a splash of olive oil in a large pot over medium heat. Once hot, add the chopped onion and cook until it becomes translucent, about 5 minutes.

Next, add the minced garlic and grated ginger to the pot. Stir them together with the onions and cook for another minute.

Stir in the pumpkin puree and pour in the vegetable broth. Mix everything together and bring the mixture to a gentle simmer.

Add the cinnamon, salt, and pepper to taste. Let the soup simmer for about 15 minutes.

After simmering, stir in the coconut milk and warm it through without bringing it to a boil.

Carefully blend the soup until smooth using an immersion blender or transfer it in batches to a standard blender.

Ladle the smooth soup into bowls and garnish with a drizzle of coconut milk or a sprinkle of pumpkin seeds if desired.