In a large pot, heat 2 tablespoons of olive oil over medium heat until it shimmers.

Add 1 chopped onion to the pot and cook for about 5 minutes until soft and translucent.

Stir in 3 minced garlic cloves and cook for another minute until fragrant.

Fold in 15 ounces of pumpkin purée and 14 ounces of diced tomatoes, stirring well.

Add 3 cups of vegetable or chicken broth, 1 teaspoon of dried thyme, 1 tablespoon of smoked paprika, and 1 teaspoon of ground cumin, stirring to combine.

Bring the mixture to a gentle simmer and cook uncovered for 15 to 20 minutes.

Blend the soup until smooth using an immersion blender or regular blender.

If desired, stir in ½ cup of heavy cream or coconut milk for extra richness.

Taste the soup and adjust seasoning with salt and freshly ground pepper as needed.

Ladle the soup into bowls and garnish with fresh parsley or pumpkin seeds before serving.