In a medium sized soup pot, add olive oil and chopped onion. Sauté on low heat just until slightly softened.
Add garlic and dry spices. Stir.
Add peeled and chopped pumpkin. (You can easily peel the pumpkin with a y-shaped vegetable peeler). Stir for a couple of minutes.
Add stock and stir.
Simmer on low heat for 20 minutes or until fork tender.
Allow the soup to cool a little before putting it in the blender.
Blend until smooth. Return to the pot for a couple of minutes on low heat.
Garnish with Sriracha and serve.