Add oil to a large pot or dutch oven and heat on medium. Once hot add onions and ½ teaspoon salt. Sauté until onions are translucent and fragrant, about 4-5 minutes. Add ginger and garlic and sauté for 1 more minute.

Add carrots, butternut squash, honey, brown sugar, remaining ½ tsp salt, cinnamon, and nutmeg to the pot. Stir to combine so the seasonings coat the veggies.

Add broth, apple juice, pumpkin and coconut milk. Bring to a boil, then reduce heat to a simmer, cover and cook until veggies are fork-tender, about 40-50 minutes.

Once veggies are soft add cream cheese and stir until cream cheese has melted. It’s okay if there are still some cream cheese chunks visible since we’re blending the soup.

Use an immersion blender to blend soup until smooth Or if you don’t have an immersion blender, carefully transfer the soup in batches to a blender and blend until smooth.

Once smooth, taste and add any additional salt or pepper if desired. Serve warm with a sprinkle of cinnamon, crack of fresh black pepper and roasted pepitas.