Heat the olive oil in a large saucepan or Dutch oven over medium heat. Add the onion and cook, stirring often, until translucent, 4 to 5 minutes. Add the garlic and cook for 1 minute more. Stir in the pumpkin, white beans, vegetable stock, salt, pepper, pumpkin pie spice, orange juice, and maple syrup. Bring to a boil then reduce the heat, cover, and simmer for 15 minutes. Puree the soup using an immersion blender (alternatively, you can puree the soup in batches in a regular blender). Serve the soup garnished with the nuts, pumpkin seeds, and coconut cream.