Ingredients
Equipment
Method
- Warm the olive oil in a large pot over medium heat. Once shimmering, add onion and salt. Cook, stirring occasionally, until the onion is softened and turning translucent, about 5 minutes.
- Add garlic, cinnamon, nutmeg, and optional cloves. Cook, stirring constantly, until fragrant, about 30 seconds.
- Add the pumpkin purée, coconut milk, and vegetable broth. Stir to combine and bring the mixture to a simmer. Cook for about 15 minutes to allow the flavors to meld.
- Remove the soup from heat. Add maple syrup and apple cider vinegar. Blend the soup with an immersion blender or in batches using a regular blender, until smooth and creamy. Add more salt or vinegar to taste.
- Serve hot. Optionally garnish with pepitas, coconut milk swirl, or herbs.
Notes
This soup keeps well for up to 4 days refrigerated and freezes beautifully. Garnish with roasted pepitas, a swirl of coconut milk, or fresh herbs for extra flair. You can also serve it with crusty bread for a heartier meal.