Peel and dice the sweet potatoes into approximate 1-inch cubes. Chop the yellow onion, mince the garlic, and grate the fresh ginger.

Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook for 5-7 minutes, or until softened and translucent, stirring occasionally.

Add the minced garlic and grated ginger to the pot. Cook for another 1 minute, stirring constantly, until fragrant. Be careful not to burn the garlic.

Stir in the diced sweet potatoes, ground cumin, ground coriander, and smoked paprika. Cook for 1-2 minutes, stirring to coat the sweet potatoes with the spices.

Pour in the vegetable broth, then add the salt and black pepper. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes, or until the sweet potatoes are very tender and easily pierced with a fork.

Remove the pot from the heat. Use an immersion blender to carefully blend the soup directly in the pot until it is completely smooth and creamy. (Alternatively, you can carefully transfer the soup in batches to a regular blender, blending until smooth. If using a regular blender, ensure the lid has a vent to release steam and hold it down with a kitchen towel.)

Stir in the full-fat coconut milk. Return the pot to low heat and gently warm the soup for 2-3 minutes, stirring occasionally. Do not bring to a boil after adding the coconut milk, as it can separate.

Taste the soup and adjust seasoning if needed, adding more salt or pepper to your preference.

Ladle the hot soup into bowls. Garnish with fresh chopped cilantro and toasted pumpkin seeds, if desired, and serve immediately.