Heat olive oil in a pan and lightly fry the diced pumpkin, potato, garlic and onions. Add thyme and chopped green chilli. Season with salt and pepper.
Add coconut milk and enough water to just cover the vegetables and slow cook for 40-50 minutes till the vegetables are tender and soft.
Toast the sesame seeds and keep aside.
Cool and blend the soup. Season with lemon juice, salt and pepper. (Make sure to taste the soup before seasoning and add accordingly.)
Garnish with toasted sesame seeds, red chilli and coriander leaves.
Serve hot with bread of choice.