Heat oil and saute onion, garlic, and ginger for 3-5 minutes in a large stock pot. Add the cinnamon, curry, tumeric, coriander, and cumin and cook for 1 to 2 minutes.
Next, add in the the pumpkin puree (cubes or canned).
Add your stock and bring to a gentle boil and then turn down to a simmer. Simmer for 30 minutes.
Puree with hand immersion blender or in a blender.
Next, stir in coconut milk, maple syrup, and heat on very low while they blend together.
Add salt and pepper to taste. If it is too thick you can add additional broth or water to thin the soup.