In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and sauté until translucent, about 5 minutes. Add the chipotle pepper, garlic powder, pumpkin pie spice, and salt, stirring to combine. Cook for 1 minute, until the spices are fragrant.

Add the pumpkin, sweet potatoes, and vegetable broth, stirring to combine.

Cover, bring to a boil, then reduce to a simmer. Cook for 25-30 minutes or until the sweet potato is very tender.

Turn off the heat. Using an immersion blender, carefully blend the soup until it’s smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender and blend on high until smooth.

Add the lemon juice, maple syrup, coconut milk or cream, and additional salt, if desired.