Instructions

  1. Melt the butter in a large saucepan over medium heat, add the onion and cook, stirring occasionally, until translucent.

  2. Add the garlic (or ginger) and cook until fragrant, about 1 minute. Add the spices and cook until fragrant.

  3. Stir in the broth and simmer, partially covered, for 10 minutes.

  4. Add the pumpkin and evaporated milk. Bring to a low simmer (about 5 minutes). Don't allow the soup to a boil.

  5. Purée the soup with an immersion blender or in a food processor until smooth. Stir in the Worcestershire and lime juice, taste, and adjust the salt if needed.

  6. Serve hot, drizzled with pesto and or crème fraîche, if desired.

  7. Store any leftover covered and refrigerated for up to 5 days.