Heat the olive oil in a dutch oven over medium high heat. Saute the the onions and garlic until soft and lightly browned.
Add all the remaining ingredients and bring to a simmer for 5 minutes.
Serve garnished with pumpkin seeds and a dollop of creme fraiche (optional).
If you want a creamier soup, place it in the blender and blend it in batches until smooth;
Heavy cream can be substituted for coconut milk if desired;
I highly recommend using full fat coconut milk. The light version will result in less creaminess;
If your soup is too thin, you can thicken it with a cornstarch slurry. Add 1 tablespoon of corn starch to 1 tablespoon of water and mix well. Slowly add to the soup, while stirring constantly, until the desired consistency is reached. Add additional slurry as necessary.