Deseed the Pumpkin Seeds, cut the pumpkin into chunks or wedges. Place them in a roasting tray along with garlic cloves wrapped in a foil. Generously drizzle olive oil, salt and pepper on the pumpkin wedges and roast in the oven for approximately 30 minutes or until the pumpkins are soft.
Scoop out the pumpkin flesh and squeeze out the garlic from the skin and set them aside.
In the meanwhile heat oil in the pan, add the onions and fry until translucent. Add the pumpkin flesh along with garlic and saute for 2-3 minutes.
Crumble the vegetable stock cube and add it to the pot. Add 2 Cups of water and allow the whole mixture to boil and then reduce to simmer for 15 minutes.
Add Coconut milk, cumin powder, cinnamon powder and stir the mixture well.
At this stage insert the immersion blender and blend, adding more water if you would enjoy a thinner consistency. Taste and adjust the seasoning!
Ladle the soups into the bowls and garnish with toasted coconut flakes.