3 tablespoons butter
1 large onion, chopped
2 teaspoons sugar
1 large carrot, grated
1 heaping tablespoon fresh sage leaves, chopped
1 tablespoon fresh thyme leaves, stemmed (plus a few stems for garnish)
2 teaspoons salt
1 teaspoon black pepper
1 ½ teaspoons cinnamon
½ teaspoon nutmeg (plus more to sprinkle as garnish)
¼ teaspoon ground cloves
¼ teaspoon red pepper flakes
2 ½ cups chicken stock (or vegetable stock)
1, 13.5-ounce can coconut milk
1, 29-ounce can pure pumpkin puree
1 cup heavy cream (plus more for garnish)
¼ cup pepitas (toasted, salted pumpkin seed)
Melt butter in a stock pot or Dutch oven and sauté onions and sugar over medium low heat until they are soft and begin to caramelize (turn golden brown). Add the grated carrot, sage, and thyme to the pot and continue to cook, stirring frequently, for 5 minutes until the carrots are soft and onions are fully caramelized.
Add all of the seasonings to the pot and stir to combine. Add the chicken stock and coconut milk whisking until smooth. Bring to a boil and cook for 3 minutes. Add the pumpkin puree and heavy cream and bring back to a low boil, stirring frequently.
You can serve as is (with some texture) or blend to smooth using an immersion blender or process in a regular blender in batches. Bring back to heat. This soup is thick and rich, but if you like a little thinner consistency, add a little more stock (or heavy cream)!!
Serve hot, garnished with a sprinkle of nutmeg, pepitas, a drizzle of heavy cream, and a sprig of thyme. DEVOUR!!