In a large soup pot, sauté onion and garlic in olive oil until onions are translucent.

Add chicken stock (or veggie broth), curry powder, cumin, and black pepper. Bring to a boil over high heat.

Add pumpkin puree and reduce heat to low. Simmer for 15 minutes.

Remove from heat and carefully blend the soup in batches until smooth. Cover the blender lid with a kitchen towel to prevent steam burns.

Return the pureed soup to the burner over medium-low heat. Stir in half-and-half, heavy cream, coconut milk, sour cream, or Greek yogurt.

Heat through for a minute or two and serve immediately.