Slow Cooker Pumpkin Soup

Begin by finely chopping the yellow onion and mincing the garlic. This prepares the aromatics that will add depth to the soup's flavor.
Heat the olive oil in a skillet over medium heat, then add the chopped onion. Sauté until the onion becomes translucent and soft, about 5 minutes, releasing a fragrant aroma.
Add the minced garlic to the skillet and cook for another minute, stirring constantly until fragrant but not browned.
Transfer the cooked onion and garlic mixture into the slow cooker. Pour in the vegetable broth and stir in the pumpkin puree, ensuring everything is evenly combined.
Add the ground cinnamon, nutmeg, salt, and black pepper to the slow cooker, then stir well to distribute the spices throughout the mixture.
Cover the slow cooker with its lid and set it to cook on low for about 4 hours, allowing the flavors to meld and the soup to thicken slightly.
Once cooking is complete, use an immersion blender directly in the slow cooker to blend the soup until smooth and velvety, or transfer to a blender in batches and puree until silky.
Stir in the heavy cream, then cook on high for another 10 minutes to heat through and enrich the texture.
Serve the pumpkin soup hot in bowls, garnished with a drizzle of cream or a sprinkle of fresh herbs if desired, and enjoy its creamy, comforting texture.