Season the boneless, skinless chicken breasts with salt and pepper. Place them at the bottom of the crockpot, ensuring they are spread out evenly.

Chop the onion, mince the garlic, slice the carrots, and chop the celery. Carefully add these vibrant vegetables on top of the chicken in the crockpot.

Spoon the pumpkin puree over the layered veggies, making sure to cover them for maximum flavor integration.

Pour in the chicken broth, taking care to cover all ingredients well.

Sprinkle the ground cumin, ground cinnamon, nutmeg, salt, and pepper over the mixture. Stir gently.

Cover the crockpot with its lid, setting it to cook on low for 6-8 hours or on high for 3-4 hours.

Once the cooking time is up, carefully remove the chicken from the crockpot using tongs and shred it into bite-sized pieces.

Stir in the heavy cream and cream cheese, blending well until smooth.

Before serving, taste your soup and adjust the seasoning if needed.

Ladle the warm soup into bowls, garnishing with fresh parsley or cilantro.