Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent, about 3-4 minutes.

Add minced garlic and cook for another minute until fragrant.

Add the cubed pumpkin, vegetable broth, cinnamon, and nutmeg. Stir well and bring to a boil.

Reduce heat to low, cover, and simmer for 20 minutes or until the pumpkin is tender.

Remove from heat and blend the soup until smooth using an immersion blender or a regular blender.

Stir in the coconut milk and season with salt and pepper to taste. Heat gently if needed.

Serve hot, garnished with fresh parsley and a drizzle of coconut milk if desired.