In a large saucepan, heat the oil over medium heat. Add the onion and garlic, and cook until softened.
Add the seasonings, and cook for another minute. Add the pumpkin and broth. For a smoother soup, transfer to blender and puree until smooth and then transfer back to pot.
Scoop the coconut cream off the top of the coconut milk and add the milk to the pot. Season with salt and pepper and simmer until heated through.
Serve the soup topped with pistachios and a dollop of the reserved coconut cream.