for garnish Saute garlic, ginger, celery, carrots, onions, and green onions in butter
Add pumpkin and chicken stock, bring to boil, reduce heat and simmer until tender
Remove solids and puree in a blender while adding enough liquid to achieve the desired consistency. Return to pot, add heavy cream and blend well. Heat until soup is hot, but not boiling. Adjust seasoning with salt and pepper
Garnish with a spoonful of fresh whipped cream and sprinkle of cinnamon
Serve in carved out pumpkin shell for a fun twist.
