Heat a large pot over medium heat and drizzle it with olive oil. Add the chopped onion and sauté for about 5 minutes until it becomes translucent.

Add the minced garlic and cook for an additional minute until fragrant.

Toss in the diced sweet potatoes and cook for another 5-7 minutes, stirring occasionally.

Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cook for about 15 minutes or until the sweet potatoes are completely tender.

Stir in the pumpkin puree, coconut milk, cinnamon, nutmeg, salt, and pepper, blending well to combine.

Using an immersion blender, blend the soup directly in the pot until creamy and smooth, or transfer in batches to a stand blender.

Taste and adjust seasoning before serving, adding more salt, pepper, or spices if necessary.

Ladle the soup into bowls, adding desired toppings, and serve warm.