In a large pot, heat olive oil over medium heat. Add chopped white onion and sauté for about 5 minutes until translucent.

Stir in chipotle pepper, garlic powder, pumpkin pie spice, and kosher salt. Cook for 1-2 minutes, allowing spices to bloom.

Add pumpkin puree and diced sweet potatoes to the pot. Pour in vegetable broth, stirring to combine. Bring to a boil, then simmer.

Let the soup simmer for 25-30 minutes, or until the sweet potatoes are fork-tender.

Using an immersion blender, carefully puree the soup until smooth and creamy.

Stir in fresh lemon juice and maple syrup, then mix in coconut cream until combined.

Taste the soup and adjust seasoning with additional salt or chipotle as desired.