115-oz.can pumpkin purée (about 2 cups)NOT pumpkin pie filling
2tbspfresh thyme leavesplus more for serving
¾tspkosher salt
½tspground cumin
¼tspfreshly ground black pepper
⅛tspground ginger
⅛tspcayenne pepper
3cups low-sodium vegetable broth
2tbspmaple syrup
113 oz.can unsweetened coconut milkor use almond, soy milk, or heavy cream
Toasted pumpkin seeds and flaky sea salt, for serving (optional)
Instructions
Cook the aromatics: Heat the olive oil in a medium saucepan over medium heat until it shimmers. Add the onion and garlic and cook until fragrant, 3 to 4 minutes.
Add the canned pumpkin puree and spices- thyme, salt, cumin, black pepper, ginger, and cayenne pepper. Cook over medium-low until steaming and fragrant, about 5 minutes.
Add the vegetable broth and cook for 3 to 4 minutes, stirring constantly. (The mixture will bubble). Lower heat to lowest setting.
Stir in the maple syrup and heavy cream. (At this point, for a creamier soup, you can use an immersion blender or transfer to a regular blender to purée until it reaches your desired consistency.) Warm to heat cream through. Remove from heat.
Garnish and serve. Serve warm, garnished with the pumpkin seeds, flaky salt, fresh thyme leaves, and more black pepper.
Notes
Storage: Leftovers can be refrigerated for up to 5 days or frozen for up to 2 months.