Add olive oil to a large saucepan over a medium heat. Add in onion, celery and garlic and sauté for 2 minutes. Add in carrots and cook for further 2 minutes, stirring constantly. Add in pumpkin, salt and pepper and cook for a further minute, again stirring constantly.
Add in the stock, coconut milk and 1/2 a cup (125ml) of water and bring to the boil. Reduce to a simmer and cook for 20 minutes, or until pumpkin has softened and liquid has reduced by about half. You may need to add more water if the pumpkin absorbs too much liquid.
Add in the cannellini beans and stir to heat through.
Remove from the heat and puree with a stick blender or blitz in a regular blender. Ladle into a bowl and serve with a sprinkling of dukkah and pepitas on top.