This comforting, velvety soup is super easy to make, and you pick the flavors!

You will need:
1 Tbsp. olive oil
half an onion, minced
1 (15 oz.) can pure pumpkin OR 1.5-2 cups of homemade fresh pumpkin puree (Check out Brittany’s tutorial: https://tinyurl.com/3746axr)

For Thai curry version:
1 tsp. curry powder

For sweet pumpkin pie version:
1/2 tsp. cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg or cloves

2 cups vegetable or chicken stock/broth (Homemade veggie stock recipe here: https://tinyurl.com/25vtyg5)

1 cup coconut milk, evaporated milk, skim milk, half & half, or additional broth

Simmer over low heat throughout and puree if you prefer. Garnish with fresh herbs or pepitas (pumpkin seeds)!

Enjoy your colorful, healthy, and quick fall meal! Canned pumpkin is often on sale during the holidays, so you might want to stock up. Thumbs up if this looks good ~ Let me know if you try it out!