30oz.pumpkin puree(two small or one big can, or homemade)
1/2cupheavy cream
kosher salt and black pepperto taste
more fresh sage, heavy cream, and fresh cracked pepperfor garnish (optional)
Instructions
In a large pot, melt the butter (2 tablespoons) over medium heat. Add the diced onion and sauté until softened and starting to brown. Add the chopped fresh sage (1 tablespoon) and pumpkin pie spice (1 teaspoon) and stir until onions are coated and spices are fragrant.
Add the chicken or vegetable broth (4 cups) and the pumpkin puree (30 oz.). Bring to a gentle boil. Turn off the heat and puree the soup, using an immersion blender or standing blender. Stir in the heavy cream (½ cup). Season to taste with kosher salt and black pepper.
Serve, garnishing with fresh cracked pepper, fresh sage, and a swirl of heavy cream if you like.
Notes
Make it vegan: make sure to use vegetable broth, use olive oil or coconut oil instead of butter, and use a can of full-fat coconut milk instead of heavy cream.
Leftovers can be frozen in an airtight container for up to 6 months, or refrigerated for up to 3-5 days.
Soup too thin or thick? If it's too thin, let it simmer for a while (before adding the cream) until it thickens. If it's too thick, just add more broth or some water.
Use fresh pumpkin by peeling and dicing it and adding it to soup after bringing the broth to a boil. Simmer until the pumpkin is tender then use your immersion blender or standing blender to puree it. You can also roast the pumpkin and then add it to the soup as well.
Like things sweet? Add 1-2 tablespoons of honey, maple syrup, or brown sugar to the soup to add a hint of sweetness.