Add oil to medium sized pot along with onion, garlic and ginger. Saute for a few minutes until soft.
Then add pumpkin, coconut milk, stock, maple syrup and spices and cook on low heat for 30 minutes.
While soup is cooking, saute kale and garlic in olive oil. Then sprinkle with sesame seeds and sea salt. Remove from heat.
When soup is finished cooking, blend with an immersion blender. If you like the soup smoother, use a regular blender with a release at the top to let steam escape and then return soup to the pot.
Ladel soup into bowls and top with sauteed kale.