Heat the butter in a pot. Once the butter is melted, add onions and garlic. Sauté till onions start to sweat.
Add the pumpkin puree, chicken stock, salt, pepper, cayenne pepper and nutmeg and stir.
Bring to boil then simmer for about 10 minutes.
Remove from heat and use a stick blender to blend until smooth.
Bring the pot to the stove, add cream and heat it through.
Serve with low carb croutons and pumpkin seeds. You can sprinkle some freshly ground black pepper or chili flakes on top.
You can use fresh pumpkin instead of canned. See the post for how to prepare fresh pumpkins.
You can puree the soup in the blender too. Let the soup cool lightly before transferring to the blender. Blending hot soup will end up in a disaster. Use a kitchen cloth to hold onto the lid and sides of the blender when blending.
For variations on the pumpkin soup see the post for suggestions and quantities.
Nutrition data is for one serving with cream and net carbs is 5.4 grams per serving.