Heat olive oil in large pot over medium heat, add onion and garlic. Cook 3-5 minutes, until onions become translucent. Stir in remaining ingredients. Bring to a boil, then reduce heat to low and simmer for 20 minutes - until soup has reduced and thickened slightly.
Puree with an immersion blender or in a stand blender until smooth.
Serve garnished with pumpkins seeds (pepitas), a dash of hot sauce, and cream (optional).