Step 1

Heat a large pot or Dutch oven over medium heat.

Step 2

Add the sliced onions and cook until caramelized, stirring occasionally. If needed, add a splash of vegetable broth to prevent sticking.

Step 3

Once the onions are golden and sweet, add the minced garlic and a little more broth. Cook for 30 seconds until fragrant.

Step 4

Sprinkle the pumpkin pie spice evenly over the onion-garlic mixture and stir to combine.

Step 5

Add the pumpkin puree and vegetable broth. Stir until well combined.

Step 6

Reduce to low heat and let simmer for 15-20 minutes to allow flavors to meld.

Step 7

Stir in the coconut milk and maple syrup until smooth and creamy.

Step 8

Use an immersion blender and blend until the soup has a creamy texture. Taste and season with salt to taste.