Prep the pumpkin: Begin by cutting your pumpkin in half and use a spoon to scoop out all of the seeds. Then cut each half into thin crescent shaped slices that are no larger than 2½ inches thick. Lay these slices flat and carefully use your knife to cut off the tough outer skin and discard it. Once all of the skin is removed cut the remaining pumpkin flesh into rough chunks and set aside.

Sautee onion and garlic: Place a large 4 to 6 quart pot over medium heat and melt the butter in it. Toss in the onion and sautee it for 5 to 7 minutes or until they start to turn translucent. Finally, toss in garlic continue to sautee everything for another minute.

Add the chicken stock, chunks of pumpkin flesh, thyme, and sage to the pot.

Cook the soup: Stir everything together and let the liquid come to a boil. Then reduce the heat to a simmer, cover the pot, and let it cook for 10 to 15 minutes. You will know that everything is cooked through when the chunks of pumpkin are easily pierced with a fork or knife.

Remove the pot from the heat and use an emersion blender to puree everything until velvety smooth. If you don’t have an emersion blender, then wait until the soup has partially cooled, and puree it in a regular blender.

Adjust thickness: At this point you can adjust the thickness of the soup if you prefer it thicker or thinner. If it is too thick simply add in a little bit of water or stock until it is the consistency you like. If it is too thin, then simply return the pot to the stove and simmer until it thickens up.

Taste the pumpkin soup and add salt and black pepper until it is to your liking.

Ladle the pumpkin soup into bowls and use a spoon to drizzle a little bit of heavy cream over the soup, enjoy!