Sauté the Vegetables: Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, cooking until they are soft and fragrant.

Add the Carrots and Pumpkin: Stir in the chopped carrots and pumpkin puree. Cook for about 5 minutes, allowing the flavors to meld.

Simmer the Soup: Pour in the water or vegetable stock and bring to a boil. Reduce the heat to medium-low and let it simmer for 20-25 minutes, or until the carrots are tender.

Blend Until Smooth: Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup to a regular blender in batches.

Add Coconut Milk and Spices: Stir in the coconut milk, ground cumin, ground ginger, and ground cinnamon. Season with salt and pepper to taste. Let it simmer for another 5 minutes.

Serve and Enjoy: Ladle the soup into bowls and garnish with pumpkin seeds if desired.