Melt the butter then add in the onion, radishes, garlic, and celery. Sauté, stirring often until the onion is translucent and aromatic, about 8 minutes.
Add in the seasonings and mix well until they too become fragrant. Add in the ground beef, crumbling it up as you go. Use a whisk to make sure it breaks apart well. Stir often until all of the ground beef is browned and crumbly.
Add in the pumpkin puree and the broth and bring to a simmer. Lower the heat and simmer for 10 to 15 minutes.
Stir in the mayonnaise until well dissolved.
Serve the soup and swirl in the coconut cream, garnish with cilantro.