Begin by preparing the pumpkin. Cut it in half, remove the seeds, and scoop out the stringy pulp. Cut the pumpkin into chunks. If you prefer, you can also roast the pumpkin pieces for enhanced flavor.

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until the onion becomes translucent.

Add the minced garlic to the pot and sauté for an additional 1-2 minutes until fragrant.

Stir in the pumpkin chunks and vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes, or until the pumpkin is tender.

Once the pumpkin is cooked, use an immersion blender to puree the soup until smooth. If you do not have an immersion blender, carefully transfer the soup in batches to a standard blender.

After blending, return the soup to the pot. Stir in the ground cinnamon, nutmeg, salt, and pepper. If you want a creamier soup, add the heavy cream and heat through for an additional few minutes.

Taste and adjust seasoning if necessary. Ladle the soup into bowls and garnish with fresh parsley or pumpkin seeds if desired.

For a vegan version, omit the heavy cream or substitute it with coconut milk.

You can prepare the soup ahead of time and reheat it when ready to serve.

This soup pairs well with crusty bread or a light salad. Enjoy!