Prepare the Pumpkin: Peel and deseed the Jarrahdale pumpkin. Cut it into cubes, about 1-inch in size. Set aside.
Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until it becomes translucent (about 5-7 minutes). Add the minced garlic and cook for another 1 minute, until fragrant.
Cook the Pumpkin: Add the cubed pumpkin to the pot, and stir in the ground cumin and cinnamon. Cook for about 5 minutes, stirring occasionally, allowing the spices to bloom.
Add Broth and Simmer: Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and let it simmer for 20-25 minutes, or until the pumpkin is soft and easily pierced with a fork.
Blend the Soup: Using an immersion blender, blend the soup until smooth. Alternatively, you can transfer the soup in batches to a regular blender. Be careful of the hot liquid!
Finish with Coconut Milk: Once blended, return the soup to the pot (if using a regular blender). Stir in the coconut milk (or heavy cream) and heat over low heat until warmed through.
Season and Serve: Taste the soup and adjust seasoning with salt and pepper. Ladle the soup into bowls, and garnish with fresh parsley or cilantro, if desired.
