📖 Instructions

1. Get Started: Finely dice the onion and mince the garlic. Set aside for later.
2. Sauté Aromatics: In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and cook until softened, about 5 minutes. Then, stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it. Burnt garlic is the worst!
3. Add Pumpkin and Broth: Add the pumpkin puree and chicken broth to the pot. Stir well to combine, ensuring there are no lumps of pumpkin. Bring the mixture to a simmer.
4. Simmer and Infuse: Reduce the heat to low, cover the pot, and let the soup simmer for 15-20 minutes. This allows the flavors to meld together beautifully. Letting it sit for a bit longer will give it a fuller flavor. I once simmered it for almost an hour and it was fantastic! Keep an eye on it though.
5. Blend Until Smooth: Remove the pot from the heat. If using an immersion blender, carefully blend the soup directly in the pot until it's completely smooth. If using a regular blender, let the soup cool slightly before transferring it in batches to the blender. Be very careful when blending hot liquids! Blend until smooth and creamy.
6. Stir in Coconut Milk: Stir in the coconut milk (if using) to add richness and creaminess. If you want a lighter soup, you can skip this step or use a lower-fat coconut milk.
7. Season to Perfection: Season the soup with salt and pepper to taste. Start with a small amount and adjust as needed. Remember, you can always add more, but you can't take it away!
8. Garnish and Serve: Ladle the soup into bowls and garnish generously with fresh chopped chives. A swirl of cream or a sprinkle of pumpkin seeds can also add a nice touch. Serve immediately and enjoy the warm, comforting flavors of autumn!
9. Extra Tip: This soup is even better the next day, as the flavors have more time to develop. Store any leftovers in an airtight container in the refrigerator for up to 3 days.