• in a large saucepan, heat olive oil on medium heat. Once the oil is shimmering, add the chopped onion, stirring occasionally, until the onion is translucent, about 8 to 10 minutes.
• Add the chopped pumpkin, sweet potatoes, and carrots, and cook for 5 minutes, stirring occasionally.
• Add 4 cups water, sugar, and spices, stir well, put the lid on, and bring to a boil.
• Lower heat and simmer for 20 minutes, until the veggies are very very soft.
• Remove from the heat. Let the soup cool a little bit.
• Using an immersion blender, blend the mixture until smooth. Or let the soup cool completely, then blend in a blender.
• Stir in cream or coconut milk and season to taste if needed.
• If the soup is too thick, add water or cream to thin. Taste and adjust salt and pepper if necessary.

Tips and Tricks:

• Before serving, garnish with roasted pumpkin seeds.
• Before serving, garnish with homemade croutons.
• Use whole milk instead of cream for a lighter soup.