Season the boneless, skinless chicken breasts with salt and pepper and place them at the bottom of the crockpot.

Layer the diced onion and minced garlic evenly over the chicken, followed by chopped carrots and celery.

Dollop the pumpkin puree over the layered vegetables.

Pour the chicken broth over the pumpkin and vegetables.

Sprinkle cumin, cinnamon, and nutmeg over the mixture and stir gently.

Cover and cook on low for 6-8 hours or high for 3-4 hours.

Remove the chicken, shred it, and return it to the crockpot.

Stir in heavy cream and cream cheese until creamy.

Ladle warm soup into bowls and garnish with fresh parsley or cilantro.