In a large pot over medium heat, heat the olive oil. Cook until the onion and garlic are softened, about 5 minutes.
Stir in the diced pumpkin and corn until well combined.
Bring to a boil with the vegetable broth.
Reduce the heat and let the soup simmer for 20-25 minutes, or until the pumpkin is soft and cooked through.
Stir in the cumin, nutmeg, salt, and pepper until well combined.
Blend the soup with an immersion blender until smooth and creamy.
Serve hot, garnished if desired with fresh cilantro.