Peel, seed, and cube the pumpkin.

Peel and cube the sweet potatoes.

Dice the onion and mince the garlic.

In a large pot, heat the olive oil over medium heat.

Add the diced onion and sauté for about 5 minutes, until it becomes translucent.

Add the minced garlic and cook for another minute, until fragrant.

Add the cubed pumpkin and sweet potatoes to the pot.

Sauté for about 5-7 minutes, stirring occasionally, until the vegetables start to soften.

Add the low-sodium vegetable broth to the pot.

Stir in the ground cinnamon, ground nutmeg, ground ginger, and dried sage.

Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20-25 minutes, or until the vegetables are tender.

Remove the pot from the heat and let it cool slightly.

Using an immersion blender, blend the soup until smooth and creamy. Alternatively, you can transfer the soup in batches to a blender and blend until smooth.

Return the blended soup to the pot.

Stir in the unsweetened almond milk (or your choice of milk) to the soup.

Season with salt and pepper to taste.

Heat the soup over low heat until warmed through, but do not let it boil.

Ladle the soup into bowls and garnish with fresh sage leaves.

If desired, top with toasted pumpkin seeds and serve with crusty whole-grain bread on the side.