Parmesan Crisps: Preheat oven to 400°F (204°C). Line a baking sheet with parchment paper and form heaping tablespoon-sized mounds of grated parmesan on the sheet. Flatten each mound slightly, then bake for 6 to 8 minutes, or until golden brown. Let cool on the baking sheet until crispy.
Pumpkin Soup: Heat oil in a large pot over medium heat. Add onion and garlic, sautéing until soft and fragrant, about 5 minutes. Add in the rest of the pumpkin soup ingredients except the cream cheese. Cover and bring to a gentle simmer.
Add Cream Cheese: Remove soup from heat then whisk in the cream cheese. For a completely smooth soup, use a handheld blender to puree the mixture (or carefully puree in a countertop blender).
Serve: Pop popcorn and lightly coat with EVOO, salt, and pepper. Spoon soup into bowls. Top with parmesan crisps and popcorn.