Grated nutmeg, to taste

In a large sauce pot, sauté onion, garlic, and red chili pepper in olive oil over medium heat, until onions are translucent (about 10 minutes, stirring occasionally).

Add pumpkin purée, chicken stock, salt, pepper, allspice, and honey.

Bring mixture to a boil and turn heat to low.

Simmer on low for 30–40 minutes.

Remove from heat and let cool slightly.

Blend mixture with an immersion blender while still in the pot until completely smooth.

Place the pot back on medium heat and add coconut milk.

Stir often and let simmer for 10 minutes.

Remove from heat and sprinkle with nutmeg before serving.