How to make easy creamy pumpkin soup

• Prepare the ingredients. Finely chop the yellow onion and grate the garlic cloves. Strip the leaves from the thyme sprigs until you have about 2 tablespoons.
• Sauté the aromatics. Warm 2 tablespoons of olive oil in a medium saucepan over medium heat until it shimmers. Add the chopped onion, diced sweet potatoes, and garlic, cooking for 3 to 4 minutes until they release their aroma.
• Incorporate the pumpkin and spices. Stir in the thyme, the pumpkin purée, kosher salt, ground cumin, black pepper, ground ginger, and cayenne pepper. Continue to cook on medium-low heat until the mixture is heated through and fragrant, approximately 5 minutes.
• Add the vegetable broth. Pour in 2 cups of low-sodium vegetable broth, stirring constantly. Let it cook for 3 to 4 minutes until the mixture begins to bubble.
• Finish with maple syrup and coconut milk. Lower the heat, then stir in the maple syrup and coconut milk. Bring to a quick boil to get the coconut flavor out of the soup, while stirring frequently. For a smoother texture, you can blend the soup using an immersion blender or transfer it to a blender until it reaches your desired consistency.
• Garnish and serve. Ladle the soup into bowls and serve warm, topped with toasted pumpkin seeds, a sprinkle of flaky salt, fresh thyme leaves, and additional black pepper if desired.

Instant Pot pumpkin soup recipe Instructions:

Prepare the ingredients:

• Finely chop the onion, mince the garlic, and strip the leaves from the thyme sprigs until you have about 2 tablespoons.

Sauté the aromatics:

• Set the Instant Pot to "Sauté" mode. Once it’s hot, add the olive oil and let it heat up. Add the chopped onion, diced sweet potatoes, and garlic, and cook for 3 to 4 minutes until fragrant and softened.

Add the pumpkin and spices:

• Stir in the thyme, pumpkin purée, kosher salt, ground cumin, black pepper, ground ginger, and cayenne pepper. Cook for another 2 to 3 minutes, stirring occasionally.

Add the vegetable broth:

• Pour in the vegetable broth and stir to combine. Cancel the "Sauté" mode, close the lid, and set the Instant Pot to "Pressure Cook" or "Manual" mode on high for 5 minutes.

Release the pressure and finish with maple syrup and coconut milk:

• Once the cooking time is up, let the pressure release naturally for 10 minutes, then do a quick release. Open the lid and stir in the maple syrup and coconut milk. For a creamier texture, use an immersion blender to blend the soup until smooth.

Garnish and serve:

• Ladle the soup into bowls and serve warm, garnished with toasted pumpkin seeds, flaky sea salt, fresh thyme leaves, and extra black pepper if desired.

Easy pumpkin soup Crockpot Instructions:

Prepare the ingredients:

• Finely chop the onion, mince the garlic, and strip the leaves from the thyme sprigs until you have about 2 tablespoons.

Sauté the aromatics (optional):

• For added flavor, sauté the onion, diced sweet potatoes, and garlic in a skillet with olive oil over medium heat for 3 to 4 minutes until softened and fragrant. This step can be skipped if you prefer a more hands-off approach.

Add ingredients to the Crockpot:

• Transfer the sautéed onion and garlic to the Crockpot (if sautéed). Add the thyme, pumpkin purée, kosher salt, ground cumin, black pepper, ground ginger, cayenne pepper, and vegetable broth. Stir to combine.

Cook:

• Cover the Crockpot and cook on low for 4 to 6 hours or on high for 2 to 3 hours.

Finish with maple syrup and coconut milk:

• About 15 minutes before serving, stir in the maple syrup and coconut milk. For a smoother consistency, you can blend the soup directly in the Crockpot using an immersion blender, or transfer it in batches to a blender.

Garnish and serve:

• Serve the soup warm, garnished with toasted pumpkin seeds, flaky sea salt, fresh thyme leaves, and additional black pepper if desired.