Heat the large pot over medium heat and add a splash of toasted sesame oil. Sauté the finely chopped onion until it becomes soft and translucent, filling your kitchen with a sweet aroma.
Add the minced garlic and smoked paprika to the onions, cooking for another minute until fragrant and slightly toasted.
Pour in the vegetable broth and bring the mixture to a gentle simmer, allowing the flavors to meld for about 5 minutes.
Add the cooked or puréed pumpkin to the pot, stirring well to combine all the aromatics and ingredients, and cook for 5 minutes to let the flavors deepen.
Pour in the coconut milk, stirring to incorporate, then simmer for another 5 minutes to heat through and allow the flavors to meld.
Remove the soup from heat and carefully blend it using a blender until very smooth and velvety, being cautious of hot splashes.
Return the blended soup to the pot if needed, then stir in the citrus zest and season with salt and pepper to taste. Warm it gently over low heat for a few minutes.
Taste and adjust seasoning as desired, adding more salt, pepper, or citrus zest for brightness.
Serve the soup hot, garnished with additional citrus zest or a drizzle of sesame oil if desired, for a beautiful presentation.
