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Export 14 ingredients for grocery delivery
Melt 2 tablespoons butter in a Dutch oven over medium heat. Saute onion and celery about 5 minutes, until softened. Add garlic, salt, nutmeg, cloves, and peppers and stir, cooking an additional 1 minute.
Add remaining butter and melt. Once melted, add flour and cook 2-3 minutes, whisking constantly, until thickened.
Gradually stir in chicken broth, whisking constantly. Gradually whisk in cream and pumpkin puree, reduce heat to medium-low, and simmer for 5 minutes, stirring occasionally.
Add broccoli and carrots to pot and simmer until vegetables are crisp-tender, 15-20 minutes. Stir occasionally. Taste and season with salt and pepper, as desired.
If you would like a smoother soup, you can choose to use an immersion blender at this point to break up some of the vegetables.
Remove soup from heat and stir in cheese until melted. Taste and season if needed. Ladle into bowls or bread bowls, sprinkle with pepitas and additional shredded cheese and serve.