In a large pot, heat the olive oil or butter over medium heat. Add the chopped onion and sauté until soft and translucent, about 5-7 minutes.

Add the minced garlic, ground ginger, cumin, nutmeg, salt and pepper. Cook for another 1-2 minutes until fragrant.

Stir in the pumpkin puree. Mix well to combine with the onion and spices.

Pour in the vegetable or chicken stock and bring the mixture to a gentle boil. Reduce heat and let it simmer for about 15-20 minutes.

Remove the pot from the heat. Use an immersion blender to blend the soup until smooth. If using a countertop blender, allow the soup to cool slightly before blending in batches.

Return the blended soup to low heat and stir in the coconut milk or cream, mixing until warmed through.

Ladle the soup into bowls and garnish with your choice of toppings, such as toasted pumpkin seeds, croutons, or a swirl of cream.