Ingredients
1 can (15 oz) pumpkin puree (or 2 cups fresh cooked pumpkin)
1 medium onion, chopped
2 cloves garlic, minced
1 carrot, peeled and chopped
4 cups vegetable or chicken broth
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper
1 tablespoon olive oil or butter
1/2 cup heavy cream or coconut milk (for a dairy-free version)
1 tablespoon maple syrup or honey (optional, for added sweetness)
Fresh parsley or thyme for garnish (optional)
Instructions
1. Sauté the Vegetables:
In a large pot, heat the olive oil or butter over medium heat.
Add the chopped onion and carrot, and sauté for about 5 minutes until softened.
Add the garlic and cook for another 1-2 minutes until fragrant.
2. Add the Pumpkin and Spices:
Stir in the pumpkin puree, cinnamon, nutmeg, ginger, salt, and black pepper. Mix well to combine.
3. Add Broth:
Pour in the broth and bring the soup to a simmer.
Let it cook for 10-15 minutes, stirring occasionally, to allow the flavors to meld together.
4. Blend the Soup:
Use an immersion blender to blend the soup directly in the pot until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender and blend until smooth.
5. Add Cream:
Once blended, stir in the heavy cream or coconut milk for a rich, creamy texture.
Taste and adjust seasoning with additional salt, pepper, or a touch of maple syrup or honey for sweetness.
6. Serve:
Ladle the soup into bowls and garnish with fresh parsley or thyme if desired.
Tips
For extra depth of flavor, roast the pumpkin before adding it to the soup.
Add a sprinkle of pumpkin seeds or a swirl of sour cream for extra texture.
You can use coconut milk for a dairy-free or vegan option, and it adds a nice richness.
This easy pumpkin soup is a quick and satisfying meal that’s perfect for cozying up on chilly days! 
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