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Melt 3 tablespoons of butter and the olive oil in a Dutch oven over medium-high heat
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Add onions and cook until almost translucent, 3-4 minutes
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Add garlic and cook for another minute
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Add ginger and cook while stirring for another minute, until all are soft
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Add pumpkin and chicken stock, stirring to combine
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Add spices
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Bring to a boil, reduce heat and simmer about 30 minutes
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Adjust seasoning, if necessary
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Stir in heavy cream and 1 tablespoon of butter
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Remove bay leaves
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Using an immersion blender, blend until relatively smooth. You can use a regular blender or food processor if you don't have an immersion blender, but you will probably want to blend only a couple of coups at a time
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Serve in individual bowls. Add another tablespoon of heavy cream on top and swirl with a spoon