In a large stockpot, combine the pumpkin puree, coconut milk (or heavy cream), light brown sugar, maple syrup, pumpkin pie spice, vanilla extract, and salt. Whisk everything together until well combined and smooth.

Place the stockpot over medium heat. Bring the mixture to a gentle simmer, stirring occasionally to prevent sticking. Reduce heat to low and let it simmer for 20-25 minutes, allowing the flavors to meld. If the soup is too thick, gradually stir in the vegetable broth until it reaches your desired soup consistency.

While the soup simmers, in a small bowl, combine the softened cream cheese, powdered sugar, milk (or heavy cream), and vanilla extract. Use a whisk or a fork to beat the ingredients together until completely smooth and creamy, with no lumps. The consistency should be pourable but thick enough to hold a swirl.

Taste the pumpkin soup and adjust sweetness or spice if desired.

Ladle the warm pumpkin soup into individual serving bowls. Take a spoon or a small squeeze bottle filled with the cream cheese swirl mixture and drizzle or spoon it over the top of each bowl of soup. Use a toothpick or the back of a spoon to gently create "poke-like" swirls through the cream cheese and into the soup.

Optionally, sprinkle with crushed graham crackers and toasted pecans, and a light drizzle of extra caramel sauce for a true "cake" experience. Serve immediately.