Heat coconut oil in a large pot, then add onion and ginger and cook for about 3 minutes, while stirring. Add cumin, turmeric and cayenne, pumpkin, coconut milk (reserve 4 tablespoons for garnish), broth and salt. Bring to a boil then reduce the heat and cook, while stirring occasionally for about 20 minutes. Stir in lime juice.
Puree the soup with an immersion blender or in a blender, and garnish with the coconut milk and pepper.
Decorate with parsley or coriander or pumpkin seeds
Add a teaspoon of pumpkin oil on top
Serve with sourdough bread
Serve the soup in the pumpkin shell