In a Dutch oven, saute onion and carrots in oil for 5 minutes. Add pumpkin; cook 5-6 minutes longer. Stir in the broth, sage, garlic powder, salt, pepper and nutmeg; bring to a boil. Reduce heat; cover and simmer until pumpkin is tender, 15-20 minutes.
Cool slightly. In a blender, process soup in batches until smooth. Return all to pan and heat through.
For sweet cream, combine ingredients until smooth. For croutons, place bread in a small bowl; drizzle with oil and butter. Sprinkle with sage and toss to coat. Transfer to a small skillet; cook and stir over medium heat until lightly toasted, 4-6 minutes.