In a pot over medium heat, sauté the diced sugar pumpkin in the oil until it caramelizes. About 10 minutes. Add in the onions and garlic and cook until translucent.
Stir in the spices and chicken stock and bring to a boil. Reduce the heat and simmer until the pumpkin is soft enough to puree.
Using an immersion blender, puree the soup until completely smooth, adding extra vegetable stock if needed.
Stir in the cream, season with salt and pepper and serve with loaded toppings. (think: Cabot cheese, bacon, green onions, potato chips, sour cream, tomatoes, etc…)
Notes
If you want chunks of pumpkin, cut up an additional sugar pumpkin and caramelize it. Set aside ⅓ of the pieces before moving on to step two.If you use pumpkin purée, substitute the pumpkins with 4 cups of puree.