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Export 14 ingredients for grocery delivery
Step 1
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.
Step 2
Add remaining butter and melt. Once melted, add flour and cook 2-3 minutes, whisking constantly, until thickened.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
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