In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Add 1 chopped onion and ½ teaspoon of salt, sautéing until golden and translucent.

Stir in 3 minced garlic cloves, 1 teaspoon of smoked paprika, ½ teaspoon of black pepper, and optional red pepper flakes. Toast these ingredients for about 1 minute.

Incorporate 3 cups of diced sweet potatoes, 4 cups of vegetable broth, and 1 cup of pumpkin puree. Stir well and bring to a gentle simmer.

Cover the pot and let cook for 15-20 minutes, or until sweet potatoes are tender.

Remove from heat and stir in 1-2 tablespoons of honey or maple syrup along with ½ cup of Greek yogurt or sour cream.

Using an immersion blender, puree the soup until smooth, or carefully transfer to a traditional blender.

Taste and adjust seasoning with salt, pepper, or smoked paprika.

Ladle the soup into bowls and garnish with crumbled feta cheese, pepitas, or smoked paprika before serving.