Wash, peel, and cut the pumpkin into large cubes.

Chop 2 yellow onions, coriander leaves with stem, and 3 large cloves of garlic.

Heat a large saucepan or large pot on medium-high heat, and add 1 tbsp olive oil.

Add the chopped onions, garlic, and pumpkin flesh. While stirring occasionally, cook until the pumpkins are lightly brown and roasted. This could take around 5 minutes.

Now add the chopped coriander (optional) and saute for 2 minutes.

Add 4 cups of vegetable stock or water, 1 tsp salt, and 1/4 tsp of freshly ground black peppercorns. Let it come to a boil.

Reduce to medium-low heat, cover with a lid, and cook until the pumpkins are tender. To check for doneness, use a fork or knife; it should slide through easily.

Remove the pot from heat and carefully puree the pumpkin using an immersion blender. If you prefer to use a regular blender, allow the mixture to cool before blending.

In the same pan, stir in 1/2 cup of coconut milk with the pumpkin purée. Heat on low for 2 minutes, being careful not to let the soup boil, as this can cause the coconut milk to split.

Serve immediately. Enjoy the nutritious and creamy soup with crusty bread, a drizzle of coconut cream, and fresh cilantro.