in a large pot, cook onion and garlic in olive oil on medium heat for 7 minutes or until cooked through

add the pumpkin puree, salt, paprika, cinnamon and pepper and stir for 2 minutes

stir in the vegetable broth until smooth

let simmer for 10 minutes

transfer to a blender and add the coconut milk and blend for a few seconds until smooth

transfer back to pot and turn to low heat

slowly mix in the arrowroot until the soup thickens

topped with a drizzle of coconut milk, pumpkin seeds and chopped herbs