Peel, seed, and cube the pumpkin.

In a large pot, heat the olive oil over medium heat.

Add the chopped onion and sauté until softened, about 5 minutes.

Add the minced garlic and cook for another minute until fragrant.

Add the cubed pumpkin to the pot and stir to combine with the onions and garlic.

Pour in the broth, ensuring the pumpkin is fully covered.

Add the ground cinnamon, ground nutmeg, salt, and black pepper.

Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the pumpkin is tender.

Once the pumpkin is tender, remove the pot from heat.

Use an immersion blender to puree the soup until smooth. If you don't have an immersion blender, carefully transfer the soup in batches to a regular blender and blend until smooth.

Stir in the coconut milk or heavy cream for a creamier texture.

Adjust seasoning with additional salt and pepper if needed.

Ladle the soup into bowls and garnish with fresh herbs if desired.

Serve hot with crusty bread on the side.