1. With the pot over medium heat, add the onions and butter. Allow to cook down until soft and caramelized, 10-15 minutes. Add the garlic. Stir in all spices. Stir well to toss.
2. Add in the pumpkin puree and stock. Stir the mixture to combine well. Allow to cool slightly before adding to blender carefully. Puree until smooth. Slowly add heavy cream until desired thickness is reached. (You can also leave in pot and use an immersion blender.)
3. Taste and season the soup additionally with salt and pepper.
4. To enjoy, serve topped with bacon and chives!