In a soup pot, heat the olive oil on medium and sautee chopped onion and minced garlic for about 5 minutes.
Add in spices and stir for one minute until fragrant.
Add in vegetable stock and pumpkin puree and stir the soup until the pumpkin incorporates into the stock (I used a whisk which made it easy). Let it simmer for about 10 minutes.
Add salt to taste and puree with an immersion blender or a food processor if desired for a creamier consistency.
Garnish with thinly sliced apple matchsticks, sunflower seeds, and crumbled feta (if not vegan).
Notes
This recipe uses 2 cans of pumpkin (an equivalent of 3 and ½ cups pumpkin puree).
Recipe by Uproot Kitchen at https://uprootkitchen.com/2014/10/20/smoky-pumpkin-soup/