Add olive oil to a medium pot and heat it on medium high heat. Add the onions to the pot along with a pinch of salt and sauté the onions till their translucent. About 5 minutes.
Add the minced garlic to the pot and sauté for 30 seconds, then add the stock and pumpkin puree. Give it a good stir till the mixture is well combined.
Stir in the maple syrup, cayenne pepper, salt and pepper. Lower the heat and let the soup simmer for a few minutes.
Heat a small pan on low heat and add 3 tbsp. of butter. Cook till butter is light golden brown and stir in tbsp. of sage. Sauté the sage for a minute and then turn of the heat.
Add the sage butter to the soup and give it a good stir.
Turn the heat off, puree the soup in a blender till silky smooth. Pour the soup back into the pot and stir in the nutmeg. Taste for seasoning and adjust accordingly.
Optional: Heat the remaining tablespoon of butter in a small pan and then add the remaining chopped sage. Fry the sage till it is crispy. Serve the hot soup in a bowl and garnish with crispy sage.