In a large pot or Dutch oven, melt 2 tablespoons of butter or heat oil over medium heat. Add the finely chopped medium yellow onion and sauté for 5-7 minutes until translucent and fragrant.

Stir in 2 cloves of minced garlic and cook for an additional minute. Add the pumpkin puree, cinnamon, nutmeg, ginger, and cloves. Toast spices for about 2-3 minutes.

Pour in 4 cups of vegetable broth and stir gently. Bring to a gentle simmer over medium heat, cover, and cook for 15-20 minutes.

After simmering, blend the soup until smooth and creamy using an immersion blender or standard blender.

Stir in ½ cup of heavy cream and add maple syrup, sea salt, and black pepper to taste. Heat gently over low heat.

Ladle the soup into shooter glasses and garnish with toasted pumpkin seeds, fresh sage leaves, and a swirl of crème fraîche or pumpkin seed oil.