Heat olive oil in a large pot over medium heat. Then, add the diced onion and cook for 3 to 4 minutes, until translucent and starting to brown.
Add the minced garlic and cook an additional minute, being sure to stir constantly so the garlic does not burn.
Add the pumpkin puree, salt, ground black pepper, ground cinnamon, nutmeg and paprika.
Stir until combined. Cook 1 to 2 minutes.
Then, pour in the vegetable broth, and stir until smooth.
Bring to a boil and then turn down the heat to a simmer. Let simmer for 15 minutes, stirring occasionally, to let the flavors meld together. Use an immersion blender to blend the soup until smooth. Alternatively, you can transfer the soup to a blender to process until smooth.
Once smooth, pour in the coconut milk and maple syrup. Stir until combined.
To serve, top with a drizzle of additional coconut milk and sprinkle with salted pepitas. Serve with slices of toasted gluten-free baguette.