Heat the coconut oil in a large pot over medium heat. Add the chopped onion, minced garlic, and grated ginger. Cook until the onion softens, about 5 minutes.

Stir in the cumin, cinnamon, dried thyme and cayenne pepper. Cook for about 1 minute to bring out their aromas.

Add the cubed pumpkin, coconut cream, and vegetable broth to the pot. Mix well and bring the mixture to a boil.

Lower the heat and let the soup simmer for 15 minutes, until the pumpkin is tender.

Use an immersion blender to blend the soup until smooth. If you do not have one, carefully blend the soup in small batches using a regular blender.

Season the soup with salt and pepper according to your taste, adjusting other seasonings as needed. Ladle the soup into bowls and, if desired, garnish with roasted pumpkin seeds.

Enjoy your healthy and creamy vegan pumpkin soup with a side of crusty bread.