Heat olive oil in a large pot over medium heat.

Add the diced onion and minced garlic, sautéing until translucent and fragrant.

Incorporate the cubed pumpkin, sweet potato, ground ginger, and ground cumin, stirring for 3 minutes to toast the spices.

Pour in the vegetable stock and bring the liquid to a rolling boil.

Reduce the heat to low, cover the pot, and simmer for 25 minutes or until the pumpkin and sweet potato are fork-tender.

Remove from heat and utilize an immersion blender to process the mixture until reaching a smooth consistency.

Stir in the heavy cream and season with salt and black pepper.

Return to low heat for 2 minutes to ensure the soup is heated through before serving.