Heat olive oil in a large pot over medium heat. Add pumpkin puree and vegetable broth, stirring to combine.

Add cinnamon, nutmeg, salt, and black pepper. Bring to a simmer and cook for 10 minutes.

Stir in heavy cream and cook for another 5 minutes. Use an immersion blender to puree the soup until smooth.

Serve hot, garnished with a swirl of cream or toasted pumpkin seeds if desired.