Add the olive oil and diced onion to a large pot over medium heat on the stove. Sauté the onion for about 2-3 minutes, until translucent. Then, add the crushed garlic and sauté for another minute.

After sautéing, add the pumpkin puree, unsweetened applesauce, low-sodium chicken broth, light coconut milk, pumpkin pie spice, cumin, salt, and pepper. Stir everything together until well combined.

Bring the soup to a simmer over medium-low heat. Once simmering, reduce the heat to low and let it cook for about 15 minutes, stirring occasionally to allow the flavors to meld together.

Use an immersion blender to blend the soup directly in the pot until it is smooth and creamy. If you don’t have an immersion blender, you can carefully transfer the soup to a blender in batches and blend until smooth.

When ready to serve, pour this pumpkin soup into bowls and serve it warm. For an extra touch, garnish with a sprinkle of pumpkin seeds or a drizzle of coconut milk.