Over medium heat, add oil into a soup pot. Sauté the pumpkin, onion, carrot, garlic and a dash of salt until the vegetables have just begun to soften.

Increase the heat from medium to medium-high and add in the spices, chipotle, and bay leaf. Heat for 30 seconds.

Pour in 3 cups of the vegetable stock and bring the mix to a boil. Then simmer the soup until the vegetables have fully softened. Remove the bay leaf.

Pour the soup into a blender and puree until smooth.

Pour the soup back into the soup pot and add in the cream and the last coup of broth. Bring the soup to a boil and then simmer for 3 to 5 minutes, stirring frequently.

Add salt and pepper to taste. Top with cilantro when serving.