Using a large stockpot or dutch oven, saute the onion in olive oil in a large stockpot until soft and translucent.

Add minced garlic, red pepper flakes, and nutmeg to the pot and saute 1-2 minutes longer, until fragrant.

Add the salt, pepper, pumpkin, chicken broth, water, and sage leaves to the stockpot. Heat over high heat until mixture boils.

Then, reduce the heat and simmer, uncovered, for 20-30 minutes, or until the soup has reduced by about ⅓.

Remove sage leaves and discard. Taste the soup and add brown sugar and cream; adjust salt and pepper to taste.

Transfer soup to a blender and puree. You can alternately use an immersion blender, but I like a countertop blender to reduce splatter and make a creamier soup. Return the soup to the pot and heat through, if cooled. Adjust thickness by adding more chicken broth if the soup is too thick, or simmer a bit longer to thicken.

Ladle pumpkin soup into bowls. Top with a swirl of heavy cream, pumpkin seeds or croutons, and crushed fried sage (see note).