Heat the oil in a large Dutch oven or stockpot. Saute the onion over medium-high heat until soft, about 5 minutes. Add the garlic and ginger, and continue to cook until fragrant, about 2 minutes.
Carefully stir in the pumpkin, vegetable stock, coconut milk, maple syrup, sriracha, and salt. Bring it to a boil, then turn the heat to medium-low and simmer for 15 – 20 minutes, until the soup has reduced and thickened slightly.
Puree with an immersion blender or in a stand blender until very smooth. Garnish with cilantro leaves or toasted coconut.
Nutrition Information (per serving)
Calories: 420 Fat: 33.1 g Sodium: 756 mg Carbohydrates: 33.4 g Fiber: 9.5 g Protein: 5.4 g