Here are three pumpkin soup recipes to try:

1. Creamy Pumpkin Soup:

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 4 cups vegetable broth
• 1 can (15 oz) pumpkin puree
• 1 cup heavy cream
• Salt and black pepper to taste

Directions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté for 5 minutes or until softened.
2. Add the cinnamon and nutmeg and stir to combine.
3. Add the vegetable broth and pumpkin puree and stir well.
4. Bring the soup to a simmer and cook for 15-20 minutes, stirring occasionally.
5. Using an immersion blender, puree the soup until smooth.
6. Stir in the heavy cream and season with salt and black pepper to taste.
7. Serve hot with a dollop of sour cream and a sprinkle of fresh parsley, if desired.

Spicy Pumpkin Soup:

Ingredients:

• 2 tablespoons butter
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 2 teaspoons ground cumin
• 1/4 teaspoon cayenne pepper
• 4 cups vegetable broth
• 1 can (15 oz) pumpkin puree
• 1/2 cup heavy cream
• Salt and black pepper to taste

Directions:

1. In a large pot, melt the butter over medium heat. Add the onion and garlic and sauté for 5 minutes or until softened.
2. Add the ginger, cumin, and cayenne pepper and stir to combine.
3. Add the vegetable broth and pumpkin puree and stir well.
4. Bring the soup to a simmer and cook for 15-20 minutes, stirring occasionally.
5. Using an immersion blender, puree the soup until smooth.
6. Stir in the heavy cream and season with salt and black pepper to taste.
7. Serve hot with a sprinkle of chopped cilantro, if desired.

Coconut Pumpkin Soup:

Ingredients:

• 2 tablespoons coconut oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 teaspoon ground turmeric
• 4 cups vegetable broth
• 1 can (15 oz) pumpkin puree
• 1 can (14 oz) coconut milk
• Salt and black pepper to taste

Directions:

1. In a large pot, heat the coconut oil over medium heat. Add the onion and garlic and sauté for 5 minutes or until softened.
2. Add the ginger and turmeric and stir to combine.
3. Add the vegetable broth and pumpkin puree and stir well.
4. Bring the soup to a simmer and cook for 15-20 minutes, stirring occasionally.
5. Using an immersion blender, puree the soup until smooth.
6. Stir in the coconut milk and season with salt and black pepper to taste.
7. Serve hot with a sprinkle of chopped fresh basil or cilantro, if desired.

Enjoy these delicious and warming pumpkin soup recipes!