Dice the onion and slice the garlic. Preheat a skillet over medium-low heat until it feels warm, add the oil and sauté over medium heat until fragrant, 2–3 minutes. Season with a pinch of salt.

Transfer the onion and garlic to a high-speed blender, along with the ginger, pumpkin purée, curry powder, cumin, cinnamon, chicken stock, and apple juice. Blend on high for 1 minute, or until smooth and creamy.

Pour the soup into a medium saucepan. Stir in the coconut milk, salt, and maple syrup. Cook over medium to medium-low heat, stirring often, until the coconut milk is fully melted and incorporated, about 5-6 minutes. Use gentle heat and don’t let the soup come to a boil, or the milk may curdle.

Taste and adjust. Season with a few rounds of black pepper. Add a touch more curry or cumin for extra warmth or extra maple syrup, if desired. Serve hot, warm, or at room temperature.