If you are using a can of pumpkin puree, start here.
Chop an onion or shallots and the garlic.
Heat a pan, add some olive oil and sauté the onion and garlic. Cook for about 10 mins or until the onion slightly golden.
We are going to use a blender. Here you'll need to add:
The pumpkin (either the rosted pumpkin or the puree), onions and garlic, milk of choice, broth, salt, pepper, and pumpkin spice. Mix it all together until is combined.
In heavy bottom pot, add the soup mixture and let it simmer for about 15 minutes, but keep stirring it every 5 minutes.
Once the soup is ready, remove it from the heat and grab some bowls to serve the soup. Be careful, it's super hot!
Lastly, I love to add some toppings, like a tablespoon of sour cream with chopped green onion on top. Some olive oil and sprinkle a bit of kosher (or any) salt on top as well. Or maybe you have some toasts or croutons to add too.