In large pot, heat oil over medium heat. Add onion and garlic; Cook about 5 minutes, stirring, until softened.

Add salt, pepper, thyme, ginger and red pepper flakes. Cook for 1 minute, until fragrant.

Stir in pumpkin, coconut milk, broth and maple syrup. Bring to simmer.

With immersion blender, puree until smooth. (Note: If using regular blender, be careful transferring hot soup. Transfer to blender in small amounts. Return to pot afterward to reheat.)

Serve hot with toppings of choice.