Heat oil in a large pot over medium-high heat. Add onion and sauté until softened, about 5 to 7 minutes.
Add garlic, ginger and broth and cook for 1 minute more before adding tomatoes with their juices, pumpkin puree, salt, cinnamon and allspice. Bring to a simmer and let the soup cook for 15 minutes until thickening slightly.
Using an immersion blender (or carefully transfer it to a regular blender), purée the soup until it is smooth. Alternatively, you can leave some pieces of tomato intact if desired – I like mine totally smooth, but it’s up to you!
Stir in ½ cup of coconut milk plus 2 teaspoons and the honey or maple syrup. Taste for seasoning – add more salt, pepper, sweetener, or spices as desired.
To serve, ladle into bowls, and top with a swirl of light coconut milk plus freshly ground black pepper (if desired).