Heat the olive oil in a large saucepan over medium heat. Add the onion and cook for 3 to 4 minutes, or until soft, stirring frequently. Stir in the garlic and cook for 30 seconds or until fragrant. Stir in the pumpkin, broth, pumpkin pie spice, salt and pepper. Bring to a boil and then reduce the heat to low and simmer for 10 to 15 minutes to allow the flavors to blend. Remove from the heat. Stir in the cottage cheese, 1/4 cup of the sour cream and the heavy cream. Carefully puree the soup in a blender, food processor or with an immersion blender until smooth. Serve warm a dollop of the remaining sour cream. Tip: To serve the soup in pumpkin bowls, cut off the top of mini pumpkins or squash and remove the seeds and membranes. Lightly brush the inside with olive oil and bake at 425 degrees for 20 to 30 minutes or until tender. Ladle the soup into the warm shells.