Heat a dry skillet over medium heat and add the coconut flakes. Toast them, stirring frequently, until they turn golden brown and emit a nutty aroma, about 3-4 minutes. Remove from heat and set aside.
In a large pot, heat the olive oil over medium heat. Add the ground cinnamon and ginger, stirring for about 30 seconds until fragrant.
Add the pumpkin puree to the pot and stir to coat the spices, cooking for 2 minutes to deepen the flavor and warm the mixture.
Pour in the vegetable broth and bring the mixture to a gentle boil, then reduce heat and let it simmer for about 10 minutes, allowing flavors to meld and the soup to thicken slightly.
Use an immersion blender or transfer the soup in batches to a blender to puree until smooth and velvety, checking for a creamy texture without lumps.
Stir in salt and pepper to taste, then add the toasted coconut flakes, blending briefly to incorporate some but leaving some on top for texture.
Serve the soup hot, garnished with extra toasted coconut flakes if desired, and enjoy the rich, nutty, and fragrant flavors.
