Heat the oil in a large pot over medium heat. Cook until transparent, stirring occasionally.
Add the garlic, ginger, cumin, coriander and cinnamon to the pot. Stir until fragrant. Add the pumpkin and stock. Cover.
Bring to the boil. Add McKenzie's SuperBlend Fibre and season with McKenzie's Himalayan Pink Salt and Whole Black Pepper. Reduce heat to low and simmer for 20 minutes or until pumpkin has softened.
Blend soup with a hand-held mixer until smooth.
Serve soup in bowls, top with a dollop of yoghurt or sour cream. Garnish with fresh coriander.