Heat a large pot over medium heat. Add olive oil and saute onion ~5 minutes. Add garlic and cook for another minute.
Add the pumpkin puree, season with salt, pepper, nutmeg, cinnamon and cayenne pepper. Cook 3-4 minutes, until some liquid has evaporated off of the pumpkin.
Add vegetable stock. Bring heat to a boil and then reduce to a low heat and add the coconut milk.
Allow to simmer ~20 minutes.
Add in nutritional yeast, taste and season with salt and pepper if needed.
Add to a blender (or use an immersion blender) and puree until smooth.
Serve and enjoy!