Abowl of savory pumpkin flavor

This recipe turns canned pumpkin purée into a sublimely creamy, aromatic soup that makes for an elegant first course on Thanksgiving or a satisfying lunch on a cold day. Though the combination of pumpkin and fall spices can easily veer in the direction of dessert, the addition of fresh rosemary, garlic, caramelized onions and curry powder plants this soup firmly in the savory camp. Finally, to make this recipe vegan, substitute olive oil for the butter, full-fat coconut milk for the heavy cream and vegetable broth for the chicken broth. If time and availability allow, consider roasting your own sugar pumpkin for this recipe: The soup will have a deeper, more complex flavor (see tip).

Yossy Arefi / New York Times Caramelized onions, apple cider and curry powder make this soup stand out.