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

Add the chopped onion and sauté until translucent, about 5 minutes.

Stir in the minced garlic, cumin, ginger, and nutmeg; cook for an additional 1-2 minutes until fragrant.

Add the pumpkin puree and vegetable broth to the pot, stirring to combine.

Bring the mixture to a simmer, then reduce heat and let it cook for about 15 minutes, stirring occasionally.

Remove the pot from heat and stir in the coconut milk. Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.

Season with salt and pepper to taste.

Serve hot, garnished with pumpkin seeds and fresh parsley if desired.