Pumpkin Soup

If using fresh pumpkin, cut into chunks, remove seeds, and roast at 400°F for 30 minutes until tender. Scoop flesh from skin and set aside. If using canned puree, skip to next step.

Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 5 minutes.

Add minced garlic and cook for 1 minute until fragrant.

Stir in roasted pumpkin (or canned puree) and vegetable broth, breaking up any large pieces. Bring to a simmer.

Reduce heat to medium-low and simmer for 15 minutes to allow flavors to meld.

Add spice blend (pumpkin pie spice, garam-masala, or curry-powder) and season with salt and pepper to taste.

If using a protein option, cook it separately in a skillet until done, then stir into the soup.

Use an immersion blender to puree the soup until smooth, or carefully transfer to a stand blender in batches and blend until desired consistency.

Stir in heavy cream or coconut milk if using, and warm through without boiling.

Ladle into bowls and garnish with fresh herbs, citrus zest, seeds, or nuts as desired. Serve warm.