If you live in a part of the world where cream is sold fresh, remove cream from the refrigerator and let it come to room temperature, or slightly heat it. Adding cold cream to your hot broth will cause it to curdle.

Place a large dutch oven or pot over medium high heat and add in oil. Once oil is hot, add in garlic, cook for a minute.

Next, add in two tablespoons of butter, onions, carrots, celery, and your bell pepper.

Add onion powder, salt and pepper

Add in your broth and bring soup to a boil.

Reduce temperature to low and let it simmer for 10 minutes

Add in your pumpkin and cheddar cheese, let it melt, still on low, covered.

After cheese in melted, add in your heavy cream.

Add in your fresh herbs.

Add a cover to pot and continue to let the soup simmer for twenty minutes.

Serve hot topped with some fresh herbs and pepitas.