Heat olive oil in a large pot over medium heat.

Sauté onion and garlic until fragrant and soft.

Add pumpkin puree, cinnamon, nutmeg, and broth.

Bring to a boil, then simmer for 20 minutes.

Blend soup until smooth and creamy. Season with salt and pepper.

For pudding, whisk cornstarch with some plant milk.

Heat remaining plant milk, coffee, and maple syrup in a saucepan.

Gradually whisk in cornstarch mix, stirring until thickened.

Remove from heat, stir in vanilla extract.

Serve soup warm with a cheeky coffee pudding dessert.