Preparation

1. Heat a large stockpot over medium heat. Add the butter to the pot and melt, then add the onions with a pinch of salt. Cook, stirring occasionally, until onions begin to soften, about 3-5 minutes.
2. Add fresh thyme, ground cloves, nutmeg, allspice, black pepper, cayenne pepper, garlic, and ginger to the pot. Cook, stirring constantly, until fragrant, about 30 seconds to 1 minute.
3. Add in the chicken broth, pumpkin puree, and scrape up any browned bits from the bottom of the pot. Season generously with salt.
4. Bring the mixture to a boil, then reduce to a simmer for 5-10 minutes to heat through and allow the flavors to meld together.
5. Reduce the heat to low, and add the orange juice and heavy cream. Stir, and allow to warm for about 2-3 minutes.
6. Use an immersion blender or blender, puree the soup until smooth and creamy. Taste and adjust seasonings or spices as desired.
7. Ladle into serving bowls and garnish with fresh thyme leaves, a drizzle of heavy cream, a drizzle of olive oil, and freshly ground black pepper.

Notes

• Dried spices are more pungent and concentrated than fresh spices, so if substituting for dried, you will need to reduce the amount you use. Use 1 teaspoon of dried thyme in place of 1 tablespoon of fresh. Use ½ teaspoon of dried ginger in place of 2 tablespoons of fresh ginger.
• Be sure to use pure pumpkin puree, and not pumpkin pie filling that has added sugar and spices.
• Store leftovers for up to 5 days in an airtight container in the fridge. Reheat gently on the stove or in the microwave.
• For a lighter version of the soup, substitute the heavy cream for whole milk or half-and-half.
• Freeze for up to 3 months – thaw overnight and reheat gently, adding a splash of broth if needed.