Using a medium size pot or small Dutch oven on medium high heat, add olive oil and saute onion until translucent, about 5 min. Add in garlic and cook for another minute. Add in canned tomatoes, pumpkin puree, vegetable broth, herbs, sugar, pumpkin spice, salt and pepper, stir to combine. Bring soup to a boil, then lower heat and simmer for 10 minutes.