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Heat the olive oil in a large soup pot or Dutch oven over medium heat.
Add the diced onion, chopped carrots, and celery. Sauté for 7–8 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the minced garlic, dried sage, thyme, smoked paprika, and nutmeg. Cook for approximately 30 seconds until fragrant.
Add the pumpkin puree and chicken broth. Stir thoroughly until the pumpkin is evenly incorporated.
Increase the heat to medium-high and bring the soup to a gentle boil.
Reduce the heat to medium-low and simmer uncovered for approximately 15 minutes, or until the vegetables are completely tender.
Remove the pot from the heat. Using an immersion blender, carefully blend the soup until smooth and creamy.
Return the pot to low heat. Add the shredded chicken and milk, stirring gently. Cook for approximately 5 minutes until the chicken is heated through, without allowing the soup to boil.
Place the Greek yogurt in a separate bowl. Gradually whisk in ½ cup of the warm soup until smooth. This helps prevent the yogurt from curdling.
Remove the soup from the heat and gently stir in the Greek yogurt mixture.
Add the fresh lemon juice, salt, and black pepper. Stir until everything is well combined.
Ladle the creamy pumpkin chicken soup into serving bowls and serve warm.