In a mixing bowl, add the pumpkin, vegetable stock, Moroccan sweet paprika, cinnamon, ground cumin, ground coriander, cayenne pepper, and salt. Stir to combine.
Heat the olive oil in a soup pot or high-sided saucepan over medium heat. Add the ground turmeric and black pepper and quickly stir to combine with the oil.
Add the pumpkin mix. Stir occasionally while bringing the pumpkin to a boil. Once boiling, remove the pumpkin mix.
Stir occasionally until the soup starts to boil, then remove from heat.
Pour in the coconut cream. Using a handheld food processor, process the pumpkin mix until it's thinned to your desired soup consistency. If using a sauce pan, you may want to pour the soup into a blender and blend accordingly.