Heat a pan with olive oil and add the onion, celery, carrot, garlic, ginger and Spanish peppers with a generous amount of pepper and salt. Let the whole simmer for 10 minutes until the vegetables are soft and sweet.
Stir in the pumpkin, broth and coconut cream, bring the soup to a boil and then lower the heat and let it simmer for about half an hour.
Blend the soup with a hand mixer or in a food processor when the pumpkin is soft and done (but you can leave the soup with a few chunks of pumpkin in it for a heartier texture of you want). Most importantly, taste the soup now and correct the seasoning if necessary.