In a large pot, heat the remaining olive oil over medium heat. Add the chopped onion and cook until soft. Stir in the minced garlic, ground cinnamon, ground nutmeg, salt, and pepper. Cook for another minute until the spices are fragrant.

Add the roasted pumpkin flesh and vegetable broth to the pot. Bring the soup to a simmer over medium heat and let it cook for 10 minutes to blend the flavors.

Use an immersion blender to purée the soup until smooth, or carefully blend in batches with a countertop blender (let the soup cool a bit first).

Stir in the maple syrup and heavy cream, then taste and adjust the salt and pepper as needed. If the soup is too thick, add more broth to thin it.