Heat coconut oil in a deep pan over medium-high heat.

Add the chopped red onion and cook for about 8 minutes, until softened and translucent.

Add the minced garlic and cook for one more minute.

Add the pureed pumpkin and vegetable broth, stirring to combine.

Add salt, turmeric, paprika, curry powder, and cayenne. Stir and taste, adjusting seasoning if necessary.

Cook for a few more minutes until the mixture starts to bubble.

Transfer the soup to a blender (or use an immersion blender in the pan).

Slowly add the coconut cream until well combined and smooth.