3 tbsp unsalted butter

1 tbsp olive oil

¹⁄₂ medium yellow onion, chopped

2 garlic cloves, roughly chopped

15oz (420g) can no-sugar-added pumpkin purée

3 cups chicken broth

2 tsp fine grind sea salt

¹⁄₂ tsp ground black pepper

²⁄₃ cup heavy cream

3 tbsp full-fat sour cream (optional)

1 Select Sauté (Normal). Once the pot becomes hot, add the butter and olive oil.

2 Once the butter is melted, add the onions and garlic and sauté for 4 minutes or until the garlic becomes fragrant and the onions begin to soften.

3 Add the pumpkin pureé, chicken broth, sea salt, and black pepper. Stir to combine.

4 Using an immersion blender or hand mixer, blend until a smooth consistency is achieved and no lumps remain. Press Cancel to turn off the pot. Stir.

5 Let the soup cool in the pot for 3 minutes and then stir in the heavy cream. (Make sure not to add the cream before the soup has cooled.)

6 Ladle the soup into serving bowls and garnish each serving with ¹⁄₂ tbsp sour cream (if using). Serve warm.

tip To make this recipe dairy-free, omit the sour cream and substitute 3 tbsp avocado oil for the butter and ²⁄₃ cup full-fat coconut milk for the heavy cream.

Creamy Pumpkin Soup