Instructions:
1. **Sauté the Vegetables:**
– In a large pot, melt the butter over medium heat. Add the chopped onion and carrot, and sauté until the onion is translucent and the carrot begins to soften, about 5-7 minutes.
– Add the minced garlic and cook for another 1-2 minutes until fragrant.
2. **Add the Pumpkin:**
– Stir in the pumpkin puree, vegetable broth, cinnamon, nutmeg, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15-20 minutes, until the vegetables are tender.
3. **Blend the Soup:**
– Use an immersion blender to puree the soup directly in the pot until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender and puree until smooth, then return it to the pot.
4. **Add the Cream:**
– Stir in the heavy cream and maple syrup or honey if using. Taste the soup and adjust the seasoning if necessary. Heat the soup gently, making sure it doesn’t boil, just to warm it through after adding the cream.
5. **Serve:**
– Ladle the soup into bowls and garnish with fresh thyme or parsley. You can also drizzle a bit of crème fraîche or sour cream on top for added richness.
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