Preheat the oven to 400°F (200°C). Place pumpkin wedges on a baking sheet, drizzle with olive oil, and toss to coat. Roast for 35-40 minutes until the flesh is tender and slightly caramelized around the edges.
While the pumpkin roasts, heat a tablespoon of olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes until it becomes translucent and fragrant.
Add the minced garlic to the pot and cook for another 30 seconds until fragrant, stirring constantly to prevent burning.
Once the pumpkin is roasted and cool enough to handle, scoop the flesh into the pot. Pour in the vegetable broth and add smoked paprika, red pepper flakes, salt, and black pepper.
Use an immersion blender to puree the soup directly in the pot until smooth and velvety. Alternatively, transfer the mixture carefully to a blender, blend until smooth, then return to the pot.
Bring the soup to a gentle simmer and cook for 5 more minutes, stirring occasionally. Taste and adjust seasoning with salt and pepper as needed.
Meanwhile, toast the nuts in a dry skillet or toaster until golden brown and fragrant—about 3-4 minutes—then chop them coarsely.
Ladle the warm soup into serving bowls and garnish with chopped sage, toasted nuts, and a drizzle of olive oil if desired.
Serve immediately, enjoying the rich, smoky aroma and creamy texture with each spoonful.
