Heat 2 tablespoons of olive oil in a large soup pot over medium-high heat. Add 1 chopped onion and ½ teaspoon salt, sautéing until golden and translucent, about 2 minutes.

Stir in 3 minced garlic cloves, 1 teaspoon smoked paprika, ½ teaspoon ground black pepper, and red pepper flakes if desired. Add in 2 peeled and diced sweet potatoes, and toast the spices for about 1 minute.

Pour in 4 cups of vegetable broth and 1 cup of pumpkin puree, stirring to combine. Bring to a gentle simmer, cover the pot, and cook for 15-20 minutes until sweet potatoes are tender.

Remove the pot from heat and mix in 1 tablespoon of honey or maple syrup and ½ cup of plain yogurt or sour cream. Stir until fully incorporated.

Using an immersion blender, blend the soup until smooth. Adjust seasonings as necessary.

Ladle soup into bowls and garnish with crumbled feta, pepitas, and extra smoked paprika.