Heat a soup or stock pot over medium-high heat, heat oil and add chopped onions. Saute onions for 10-15 minutes until soft and fragrant.
Add garlic cloves and Italian seasoning and cook for 2-3 more minutes.
Add 2 1/2 cups vegetable broth, stir and simmer for 2-3 minutes.
Turn off heat, add chickpeas and coconut milk. Use an immersion blender to blend the soup until smooth. If you don’t have a blender, transfer soup to a Vitamix or blender in batches.
Once soup is completely smooth, stir in pumpkin puree. Set to a medium-high heat and bring soup to a simmer. Add final 1/2 cup or more broth if thinner consistency is desired.
Season with salt and pepper to taste. Garnish with fresh or dried parsley, cracked black pepper and a drizzle of coconut milk.