In a large saucepan, heat olive oil over medium heat.
Add carrots, onions, and garlic to oil and saute 8-10 minutes until tender.
Add pumpkin puree and chicken stock to vegetable mixture. Add spices and stir to combine.
Simmer over low heat 20 minutes or until carrots are mushy.
Remove soup from heat and using an immersion blender, blend to combine vegetables.
Add coconut cream last. Top with cilantro and cheese. Serve hot.