Method

1. Melt the butter in a large pot over medium heat.
2. Add the sliced onions to the pan and cook, stirring occasionally until caramelized, about 15 minutes.
3. Add the garlic, salt, cinnamon, nutmeg, and ginger to the onions and stir constantly for one minute.
4. Add pumpkin pieces.
5. Add 1/4 cup of the chicken stock and use a wooden spoon to scrape any browned bits from the bottom of the pan.
6. Add the remaining chicken broth and water and stir to combine.
7. Turn heat to low and simmer the soup for 30 minutes or until pumpkin is soft.
8. Turn the stove off and use a handheld immersion blender to puree the soup. Alternately, use a regular blender and puree the soup in 2-3 batches.
9. Stir the heavy cream into the soup, serve immediately with warm or toasted bread if desired.

Note: Grate some Parmesan cheese on top to make this soup extra special!