1. 1. Melt the butter in a large pot over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Add the garlic and cook for another minute until fragrant.

2. 2. Pour in the broth and scrape the bottom of the pot to get all those tasty browned bits. Add the canned pumpkin, ginger, nutmeg, and cayenne. Whisk everything together until smooth.

3. 3. Bring the soup to a simmer. Let it cook for 15–20 minutes to allow the flavors to meld together. Stir occasionally.

4. 4. Remove the pot from the heat. Using an immersion blender, puree the soup directly in the pot until completely smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender.

5. 5. Stir in the heavy cream or coconut milk. Return the pot to low heat to warm through. Do not boil after adding the cream. Season generously with salt and pepper. Taste and adjust seasoning as needed.