Pumpkin soup in the fall is something that never gets old. It's healthy, super creamy, and will keep you cozy. We use a little heavy cream in ours, but if you want to skip the dairy, you can totally sub coconut milk.
1 tbsp. extra-virgin olive oil
1 large onion, coarsely chopped
4 cloves garlic, minced
4 lb. pumpkin (any kind of but preferably sugar pie)
4 c. low-sodium chicken broth
Freshly ground black pepper
1/2 c. heavy cream, plus more for garnish
In a heavy soup pot or Dutch oven, heat the olive oil over medium heat. Add the onion and garlic and cook until golden brown.
Meanwhile, halve, peel, and scrape out the seeds of the pumpkin. Cut into chunks.
Add the pumpkin chunks and broth to the soup pot. Season with salt and pepper. Bring to a boil, uncovered, then reduce the heat to a simmer. Simmer until the pumpkin is tender when pricked by a fork, about 30 minutes.
Remove the pot from the heat and, using an immersion blender, blend the mixture until smooth. (Alternatively, let the soup cool, then blend in a blender.) Stir in the cream and season to taste.
To serve, ladle the soup into bowls, add a swirl of cream, and garnish with pepper.