Slice the onion.
In a large saucepan over medium heat, melt the butter.
Add the sliced onions to the pan and cook stirring often until caramelized, about 10 minutes.
Sprinkle in the garlic, salt, cinnamon, nutmeg, and ginger and stir constantly for one minute.
Add 1/4 cup of the chicken stock and use a non-metal spoon to loosen the browned bits from the bottom of pan.
Add the remaining chicken stock and pumpkin puree and stir to combine. Turn heat to low and simmer the soup for 15 minutes stirring occasionally.
Turn the heat off and use a handheld immersion blender to puree the soup.
Stir in the heavy cream.
Serve and Enjoy!
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