Heat the olive oil in a large pot over medium heat.

Add the diced onion and sauté for 5 minutes, or until softened.

Stir in the minced garlic and cook for 1 minute, until fragrant.

Add the pumpkin puree and vegetable broth to the pot, stirring to combine.

Bring the mixture to a gentle simmer, then reduce the heat to low.

Stir in the ground cinnamon, nutmeg, smoked paprika, salt, and pepper. Simmer for 10 minutes to allow the flavors to blend.

Remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and puree until creamy.

Return the soup to the pot and stir in the heavy cream. Heat gently over low heat, but do not boil.

Taste and adjust seasoning as needed. Add more salt or pepper if desired.

Serve warm in bowls, garnished with optional toppings like roasted pumpkin seeds, a drizzle of cream, or fresh parsley.