Begin by chopping one yellow onion and mincing three cloves of garlic. Grate about a teaspoon of fresh ginger and cube two medium-sized sweet potatoes. Finally, dice one tart apple.

In a large pot, heat two tablespoons of olive oil over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened. Stir in the minced garlic, grated ginger, and a pinch of ground cumin, coriander, cinnamon, and nutmeg.

Pour in four cups of vegetable broth, followed by one cup of pumpkin puree, cubed sweet potatoes, and diced apple. Season generously with salt and black pepper. Bring to a boil, reduce heat to low, cover, and let simmer for 20-25 minutes.

Once simmered, remove the pot from heat. Blend until smooth and creamy using a countertop or immersion blender.

Return the blended soup to the pot over low heat. Stir in half a cup of heavy cream or coconut milk. Taste and adjust seasonings if necessary.

Ladle the soup into bowls and garnish with your favorite toppings. Serve with crusty bread or grilled cheese.