Add unsalted butter (2 tablespoons) to a large stockpot over medium heat.
Once melted, add chopped onion (1 cup), salt (1 teaspoon), and pepper (1/2 teaspoon), and saute until translucent (about 10 minutes).
Stir in minced garlic (2 cloves) and minced sage (2 tablespoons), and saute for 2 minutes, or until fragrant.
Add pumpkin puree (1-16 Ounces Can), vegetable broth (3 cups), and nutmeg (1/4 teaspoon), and bring soup to a boil.
Reduce heat to a simmer, cover, and cook for 30 minutes.
Place ingredients in a blender (or use an immersion blender) and blend until smooth.
Return soup back to the stockpot, and stir in coconut milk or heavy cream.
Taste soup to check for seasoning and adjust to your taste. I always add an additional teaspoon of salt.
Ladle into bowls. Top with additional sage, pumpkin seeds, and prosciutto. Enjoy!