Melt the butter in a large stockpot and saute onion, garlic and pumpkin 5 minutes over high heat, stirring constantly. Add 4 cups stock, bring to a boil. Lower heat slightly so that soup is just under the boil and not rolling violently. Cook, stirring occasionally, until reduced by half, 20 to 30 minutes. Mixture will get thick.
Add 2 remaining cups stock, milk and heavy cream, bring just under a boil and cook 10 minutes longer. Stir in the brown sugar, nutmeg, granulated onion, garlic and white pepper. Lower heat and simmer 20 minutes.
The soup may have reached the desired thickness on its own, however, if you want it thicker and richer, you can whisk the very soft butter and flour together until well combined.
Stir 2 tablespoons of this roux into the soup and simmer 5 minutes. If soup is still too thin, add additional roux as needed.
Contributor: pat ciesla
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