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

Add the chopped onion and cook for 4 to 5 minutes, stirring occasionally, until softened.

Stir in the garlic and cook for 30 seconds, until fragrant.

Add the pumpkin cubes, vegetable broth, water, salt, black pepper, cinnamon, and nutmeg.

Bring the mixture to a boil, then reduce the heat to low and simmer for 20 to 25 minutes, until the pumpkin is very tender. If using canned pumpkin puree, simmer the onion and garlic with the broth and spices for 10 minutes, then stir in the puree and heat through.

Use an immersion blender to blend the soup until smooth, or carefully transfer it in batches to a blender and puree until silky.

Stir in the heavy cream or coconut milk and maple syrup, if using. Taste and adjust seasoning with more salt and pepper as needed.

Ladle the soup into bowls and garnish with pumpkin seeds or chopped parsley before serving.