In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, cooking until softened and fragrant, about 3-4 minutes.

Stir in the diced pumpkin, ginger, nutmeg, and cinnamon. Let them mingle for a minute.

Add the vegetable broth to the pot. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 20 minutes or until the pumpkin is tender.

Using an immersion blender, puree the soup until it reaches a creamy consistency. Alternatively, transfer it in batches to a countertop blender.

Taste and adjust seasoning with salt and pepper. Serve hot, garnished with fresh parsley or cilantro.