Heat the olive oil in a 2-quart saucepan over medium heat for 30 seconds. Add the onion and garlic and cook, stirring occasionally, 2 minutes.
Add the pumpkin purée, thyme, salt, cumin, chili powder, and ginger and cook over medium-low heat, stirring occasionally for 5 minutes.
Add the broth and cook for 3 to 4 minutes, stirring constantly.
Remove from the heat and stir in the maple syrup and cream.
Serve warm, garnished with the pumpkin seeds if using.
Notes
Before you start cooking, make sure to read the entire recipe, including the Ingredient Notes section, and examine the process photos. This detailed guide will help you understand how the recipe unfolds, ensuring your pumpkin soup turns out perfect every time. All the information you need is found within the body of this recipe post, so don’t miss a thing!
Substitute with Butternut Squash: If canned pumpkin isn't available, roasted butternut squash is an excellent alternative. Use the roasted squash just like you would the canned pumpkin and follow the rest of the recipe. To achieve a smooth texture, you'll need to blend the soup, either with a stand blender or an immersion blender.
Spice it Up with Red Curry Paste: For a Thai-inspired kick, mix in 1/2 teaspoon of red curry paste while sautéing the onions and garlic. This will elevate your pumpkin soup to spicy new heights.
Adjusting Soup Consistency: If the soup turns out too thick, thin it out by adding more broth or cream. On the flip side, if it's too thin, allow it to simmer a bit longer on the stove to reduce and thicken.
Garnish Galore: Elevate your bowl of soup by topping it with homemade croutons and shavings of Parmesan cheese.
Pumpkin Purée, not Pie Filling: Make sure to grab canned pumpkin purée and not pumpkin pie filling. Despite similar packaging and shelf placement, they're not interchangeable. Pumpkin pie filling is pre-sweetened and seasoned, making it unsuitable for this soup recipe.