After making this for the first time, I now keep canned pumpkin in my pantry all year round. This is a fabulous soup any time of the year, but Fall is my favorite time to enjoy this easy soup.
1 can pumpkin
1 onion chopped fine
1 Tablespoon olive oil
2 cups chicken stock or vegetable stock (you can use more or less depending on how thick you want your soup)
Salt and pepper to taste
¼ teaspoon nutmeg (optional)
Pinch of cayenne pepper (optional)
Heat the olive oil in a saucepan over medium heat. Add onions and sauté until soft, about 3-5 minutes.
Add the entire can of pumpkin and mix with the onions. Add stock one cup at a time mixing in before adding the next. This is to determine how thick you want the soup. You can even add more if you’d like for a thinner soup.
Simmer for about 10 minutes. Add salt & pepper to taste. Add nutmeg and cayenne as well if you’d like.
Puree in a blender to create a perfectly smooth soup.