Preheat oven to 425° F.
Divide pumpkin into quarters. Remove seeds. Brush flesh with olive oil and place on baking sheet, cuts facing down.
Roast pumpkin quarters for 35 minutes or until flesh can be pierced with a fork. Set aside to cool. Peel off skin.
Heat olive oil in a pot over medium heat. Add garlic, onion, and salt. Cook until onion is translucent (8 - 10 minutes).
Add the pumpkin flesh, cloves, nutmeg, cinnamon, and ground black pepper. Break up pumpkin using a spoon.
Slowly add vegetable broth. Boil and simmer for 15 minutes.
Stir in the heavy cream (or coconut milk) and maple syrup (or honey).
Blend soup using a blender to make smooth and creamy mixture. Transfer soup into serving bowl. Adjust taste if necessary.
Sprinkle pumpkin seeds on soup. Serve.