Add the olive oil into the Claypot, then use the SEAR/SAUTÉ function to sauté the onion until translucent.
Add the garlic and sauté again for another minute.
Add the maple syrup and stir for about a minute.
Stir in the pumpkin puree until combined with the maple syrup. Then stir in the chicken broth, thyme, cinnamon, nutmeg, salt, and pepper.
Put the Lid on the Claypot and cook on the SLOW COOK High MODE for 10 minutes.
After 10 minutes, add the cream, then replace the Lid and cook for another 2 minutes. If the soup seems too thick, at this point you can add more broth to reach your desired consistency.
Serve the soup, topping the bowls with pepitas. Serve and enjoy.
Notes:
You can use an immersion blender to make the soup even smoother if desired, though this is optional.
Sometimes we cook ground sausage and then add it into the soup for an extra delicious and protein-focused touch.
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