Easy Pumpkin Soup {20 Minute!}

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• 2 tbsp unsalted butter
  Ingredient note

  Source: 2 tbsp unsalted butter
• 1 tsp garlic, minced
  Ingredient note

  Source: 1 tsp garlic, minced
• 1 each medium yellow onion, chopped
  Ingredient note

  Source: 1 medium yellow onion, chopped
• 1 each 15 oz canned pumpkin puree
  Ingredient note

  Source: 1 15 oz canned pumpkin puree
• 1 tsp thyme leaves, finely chopped
  Ingredient note

  Source: 1 tsp thyme leaves, finely chopped
• 1 tsp ginger, grated
  Ingredient note

  Source: 1 tsp ginger, grated
• 1 tsp ground cumin
  Ingredient note

  Source: 1 tsp ground cumin
• 1 tsp ground pepper
  Ingredient note

  Source: 1 tsp ground pepper
• As Needed Salt
  Ingredient note

  Source seasoning: Salt to taste
• 2 1/2 cups low-sodium chicken broth
  Ingredient note

  Source: 2 1/2 cups low-sodium chicken broth
• 1/4 cup heavy cream
  Ingredient note

  Source: 1/4 cup heavy cream
• 2 tbsp toasted pumpkin seeds, to garnish
  Ingredient note

  Source: 2 tbsp toasted pumpkin seeds, to garnish

1. Heat a heavy bottom pot with butter, once the butter is melted add garlic and onions and cook until the onions turn translucent.
2. Add in the pumpkin puree, thyme, ginger, cumin, pepper and salt. Cook for 5 minutes.
3. Now add the chicken broth and cook for 5 minutes, stirring constantly.
4. Finally add the heavy cream and remove the pot from the heat.
5. Using an immersion blender puree the soup.
6. Transfer the soup to a bowl and garnish with pumpkin seeds before serving.