Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for 4–5 minutes until softened and translucent. Stir in the garlic and fresh ginger and cook for another minute.
Stir in the cumin, smoked paprika, cinnamon, nutmeg, and red pepper flakes. Cook for about 30 seconds, stirring constantly, until the spices become fragrant.
Add the pumpkin puree and vegetable broth to the pot. Stir well to combine, then bring the mixture to a gentle simmer.
Reduce the heat to medium-low and simmer uncovered for 15–20 minutes, stirring occasionally. This allows the pumpkin and spices to develop a deeper flavor.
Use an immersion blender to puree the soup directly in the pot until creamy and smooth. If using a countertop blender, blend carefully in batches and return the soup to the pot.
Stir in the coconut milk, maple syrup, lime juice, salt, and black pepper. Simmer gently for another 2–3 minutes without boiling. Taste and adjust the spice level or seasoning as needed.
Ladle the hot soup into bowls and garnish with toasted pumpkin seeds, fresh herbs, a drizzle of coconut milk, and extra red pepper flakes if you like more heat.
