Simple Curry Pumpkin Soup

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Soup:

3 tablespoons olive oil

1 large onion, thinly sliced

4 garlic cloves, minced

2 tablespoons minced ginger

1 mounded tablespoon curry powder

1 teaspoon kosher salt

1/2 teaspoon black pepper

Two 15-ounce cans pumpkin puree

3 cups vegetable stock

1 cup coconut milk

1 tablespoon brown sugar

1/2 teaspoon ground cinnamon

Topping:

1 cup roasted pumpkin seeds

1/4 cup chopped fresh cilantro

1/4 cup chopped fresh parsley

1 tablespoon olive oil

Pinch of turmeric

Pinch of kosher salt