Add the oil to a large pot over medium heat. Add the onions and cook for 2 to 3 minutes.
Add a pinch of salt and garlic and cook for another minute before adding the carrots. Continue to saute for another 5 minutes.
To the pot, add the vegetable broth, pumpkin puree, red pepper flakes, salt, and pepper. Stir to combine.
Bring the soup to a boil, lower the heat to medium-low, cover with a lid, and simmer for 20 minutes.
Remove the pot from heat and using an immersion blender, blend the soup until smooth and add the nutmeg.
Stir in coconut cream or heavy cream. Add additional salt and pepper, if desired. Serve with garnishes of your choice.