Season the chicken breasts with salt, pepper, and half of the ground cumin, cinnamon, and nutmeg mixture. Place the seasoned chicken at the bottom of your crockpot.

Add a layer of diced onions, minced garlic, sliced carrots, and chopped celery over the chicken.

Pour the pumpkin puree evenly over the layered vegetables.

Pour the chicken broth over the pumpkin and vegetables, ensuring all ingredients are submerged.

Sprinkle remaining ground cumin, cinnamon, and nutmeg over the broth, and stir gently.

Cover and cook on low for 6-8 hours or on high for 3-4 hours.

Remove the chicken breasts and shred them before adding back into the pot.

Stir in the heavy cream and cream cheese until fully incorporated.

Taste and adjust seasoning as necessary before serving.

Ladle the warm soup into bowls and serve with crusty bread or artisan crackers.