1. Heat 2 Tbsp. olive oil in a saucepot over medium-high heat. Add the onion and cook, stirring, 1 minute or until warm.
2. Stir in the pure pumpkin, chicken broth, heavy cream, pumpkin pie spice, and 3/4 tsp. salt and cook, stirring occasionally, 3 minutes or until soup simmers. Ladel into bowls; store leftover soup in an airtight container in the refrigerator for up to 3 days.
