1. Melt butter in 4 quart saucepan over medium-high heat. Add onions & garlic and cook, stirring often until softened, about 4 minutes. Add spices & stir for 1 minute more.
2. Add pumpkin and 5 cups of chicken stock, blend well. Bring to a boil and reduce heat, simmer 10-15 minutes.
3. Transfer soup in batches to a blender. Blend until smooth.
4. With soup on low heat, add brown sugar & mix. Slowly add milk while stirring to incorporate. Add cream, adjust seasoning to taste.
