In a medium pot, heat 2 tablespoons of olive oil over medium heat. Add 1 diced onion and sauté for about 5 minutes until translucent.

Add 2 minced garlic cloves and 1 tablespoon of grated fresh ginger. Cook for another minute until fragrant.

Sprinkle in 1 tablespoon of mild curry powder and 1 teaspoon of garam masala, cooking for 1-2 minutes.

Pour in 4 cups of vegetable stock and 1 can of coconut milk, then 1 can of pumpkin puree. Season with salt and pepper.

Bring the soup to a gentle simmer, reduce temperature slightly, and cook for 15-20 minutes, stirring occasionally.

Using an immersion blender, purée the soup until silky smooth. Alternatively, transfer to a standard blender in batches.

Taste and adjust seasoning. Serve hot, drizzling more coconut milk on top, and garnish with pumpkin seeds and cilantro.