In a large pot, heat some olive oil over medium heat.

Add the chopped onion and minced garlic to the pot and sauté until the onion is translucent.

Stir in the pumpkin puree, ground cinnamon, and ground nutmeg. Cook for a few minutes to let the flavors meld together.

Pour in the vegetable broth and coconut milk. Bring to a boil, then reduce heat and let simmer for about 30 minutes.

Use an immersion blender to puree the soup until smooth. If you don't have an immersion blender, carefully transfer the hot soup to a blender and blend in batches.

Season the soup with salt and pepper to taste.

Serve hot with optional toppings such as toasted pumpkin seeds, a dollop of sour cream, or chopped fresh herbs.