Place the chicken breasts at the bottom of the crockpot. Season them with salt, pepper, and half of the cumin, cinnamon, and nutmeg.

Layer the diced onion, minced garlic, sliced carrots, and chopped celery evenly over the chicken.

Pour the pumpkin puree over the top of the vegetables.

Add the chicken broth to the crockpot, ensuring everything is submerged.

Sprinkle the remaining cumin, cinnamon, and nutmeg over the mixture. Stir gently to combine.

Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and cooked through.

Once cooked, remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken back into the crockpot.

Stir in the heavy cream and softened cream cheese until fully blended and creamy. Taste and adjust seasoning with more salt and pepper, if needed.

Ladle the soup into bowls, garnishing with freshly chopped parsley or cilantro for a pop of color and fresh flavor.

Serve warm with crusty bread or crackers for dipping!