Heat oil in a large pot. Once oil is hot, add chopped onion, and cook until starting to brown, about 20 minutes over medium heat. Stir in carrots, and cook an additional 5 minutes.
Stir in pumpkin puree, thyme, garlic powder, salt, and pepper. Add broth, cover, and bring to a boil. Lower heat, and simmer soup 20 minutes.
Puree soup in batches in a blender until smooth. Return the soup to the pot and stir in coconut milk. Taste for seasoning, adding more salt and pepper if desired. Sprinkle with fresh basil and a dollop of additional coconut milk.
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