Heat the olive oil in your large pot over medium heat. Add the diced onion and cook until translucent and fragrant, about 5 minutes.
Stir in the minced garlic and cook for an additional 1-2 minutes, being careful not to let it burn.
Add the ground ginger, ground cumin, and chili flakes to the onion and garlic mixture. Stir constantly for about a minute to toast the spices and release their flavors.
Pour in the pumpkin puree, coconut milk, and vegetable broth. Stir to combine everything thoroughly.
Bring the mixture to a gentle simmer over medium-low heat. Let it cook for about 15 minutes to allow the flavors to meld together. Season with salt and pepper to your liking.
Using an immersion blender, puree the soup directly in the pot until luxuriously smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until creamy.
Ladle the hot soup into serving bowls. Drizzle generously with chili oil and sprinkle fresh cilantro on top for a burst of color and freshness.
For a little extra flair, pair this soup with crusty bread or a side salad.
