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1 Melt Butter In A 4-Quart Saucepan Over Medium-High Heat. Add Onions And Garlic And Cook, Stirring Often, Until Softened, About 4 Minutes. Add Spices And Stir For A Minute More. 2 Add Pumpkin And 5 Cups Of Chicken Broth; Blend Well. Bring To A Boil And Reduce Heat, Simmer For 10 To 15 Minutes. 3 Transfer Soup, In Batches, To A Blender Or Food Processor. Cover Tightly And Blend Until Smooth. Return Soup To Saucepan. 4 With The Soup On Low Heat, Add Brown Sugar And Mix. Slowly Add Milk While Stirring To Incorporate. Add Cream. Adjust Seasonings To Taste. If A Little Too Spicy, Add More Cream To Cool It Down. You Might Want To Add A Teaspoon Of Salt. Serve In Individual Bowls. Sprinkle The Top Of Each With Toasted Pumpkin Seeds.
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