Heat olive oil in a large pot over medium heat. Add diced onion and cook for 3-4 minutes until softened and fragrant, stirring occasionally to prevent browning.

Stir in minced garlic and cook for 1 minute until the kitchen smells absolutely incredible. Add cinnamon, ginger, nutmeg, cloves, and cayenne pepper to the warm pumpkin soup base, stirring constantly for 30 seconds to bloom the spices.

Pour in the vegetable broth and pumpkin puree, whisking together until completely smooth with no lumps remaining. Bring the mixture to a gentle simmer over medium heat for 15-18 minutes, allowing flavors to meld beautifully.

Reduce heat to low and stir in heavy cream, maple syrup, salt, and black pepper. Let it warm through for 2-3 minutes without boiling, ensuring this comfort pumpkin soup stays silky and creamy throughout.

Use an immersion blender to achieve your desired texture—completely smooth or slightly chunky depending on preference. Alternatively, carefully transfer the soup to a blender in batches and process until creamy.

Taste and adjust seasonings as needed, adding more salt, maple syrup, or cayenne pepper to balance flavors. Top each bowl with fresh sage and pumpkin seeds before serving hot.