In a large stockpot or Dutch oven, heat the olive oil. Add the sage leaves and sauté until they are nice and crispy, about 2 to 3 minutes. Watch them carefully and make sure you take them out while crispy, but before they start to turn brown.
Remove them from the pot with a slotted spoon and let rest on a paper towel-lined plate. Set aside.
To the oil in the pot, add the onions and garlic and sauté for about 1 minute, just to soften them up. Then add the spices - the nutmeg, paprika, and cinnamon - and stir and sauté for 3 to 4 minutes.
Add the pumpkin puree, vegetable broth, and coconut cream to the pot. Stir well to combine. Continue stirring occasionally as you let the soup simmer over medium heat for 10 minutes.
Then use an immersion blender to carefully puree the onions and garlic into a creamy sauce. Blend until no more larger pieces of onion or garlic are found. Serve immediately, topped with crispy sage on each serving.
Notes
Soup storage tip: Since this soup will keep in the freezer for up to 3 months, you could make a couple of batches -- one to eat right away and another to store for a later meal.