In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, cooking until the onion becomes translucent, about 4 minutes.

Stir in the shredded chicken and pumpkin puree, combining well.

Gradually add the chicken broth, stirring until everything is mixed together smoothly.

Sprinkle in the ground cinnamon, nutmeg, salt, and pepper. Stir again to incorporate the spices evenly into the soup.

Bring the soup to a light simmer, then reduce the heat to low. Let it cook for about 15 minutes, allowing flavors to meld together.

Finally, stir in the heavy cream or coconut milk, warming the soup until heated through, without letting it boil.

Ladle the soup into bowls and garnish with your favorite toppings. Enjoy this decadent soup!