Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Melt butter over medium-low heat.
Add diced onion, minced garlic and sliced carrots.
Season with salt and pepper and cook for 4 to 5 minutes, or until vegetables are tender.
Stir in pumpkin puree.
Add chicken stock and season with dried thyme and garlic powder.
Bring to a boil; lower to a simmer and continue to cook for 10 minutes.
Remove from heat and stir in heavy whipping cream.
Calories: 148 kcal | Carbohydrates: 5 g | Protein: 1 g | Fat: 14 g | Saturated Fat: 8 g | Cholesterol: 42 mg | Sodium: 93 mg | Potassium: 109 mg | Fiber: 0 g | Sugar: 1 g | Vitamin A: 3070 IU | Vitamin C: 3.6 mg | Calcium: 28 mg | Iron: 0.3 mg | Net Carbs: 5 g
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.