Heat the oil in a large pot. If you don’t want to use oil, just add some vegetable stock or water instead. Add the garlic and onion and cook over medium-high heat until golden brown, stirring occasionally.
Add the pumpkin and cook for another 2-3 minutes, stirring occasionally.
Add the rest of the ingredients and bring to a boil, then cook over medium-high heat for about 15 minutes or until the pumpkin is tender.
Blend the mixture in a blender (you can also use an immersion blender if you want) and serve immediately. I added some coconut milk, chopped fresh parsley, toasted pumpkin seeds and ground black pepper on top.
Keep leftovers in a sealed container in the fridge for 5-7 days.