Heat a dash of olive oil in a large soup pot.
Sauté the onion, garlic, and ginger until they are soft.
Add the pumpkin cubes and sauté briefly.
Sprinkle the curry powder over the vegetables and stir well.
Pour the vegetable broth and coconut milk into the pot.
Bring to a boil and simmer until the pumpkin is tender.
Puree the soup with an immersion blender until smooth.
Season with salt and black pepper.
Serve the pumpkin soup in bowls, garnished with pumpkin seeds and coconut flakes.