Step 1

Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until softened.

Step 2

Add the pumpkin puree, chicken broth, and coconut milk. Stir to combine.

Step 3

Season with ground cumin, chili powder, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.

Step 4

Use a blender to puree the soup until smooth. Return to the pot and heat through before serving.