Heat a large pot over medium heat.
Add the onion, garlic, carrot, and celery, sautéing until softened, about 5 minutes.
Add the cubed pumpkin to the pot and stir well.
Pour in the vegetable broth and bring to a boil.
Reduce heat and simmer until the pumpkin is tender, about 20 minutes.
Use an immersion blender to puree the soup until smooth and creamy.
Stir in the coconut milk and heat through for 5 more minutes.
Season with salt and pepper to taste.
Serve hot, garnished with a drizzle of coconut milk or fresh herbs if desired.
