Step 1Saute the garlic and onions in the butter over low heat until translucent, about 10 minutes. Add the carrots and cook another 10 minutes.
Step 2Add the chicken stock, pumpkin, syrup, cloves, cinnamon, cumin and salt. Cover and simmer for 40 minutes, until the flavors combine and the carrots are very tender.
Step 3Remove the soup from the heat and puree in batches, using an immersion or regular blender. Add one-half cup cream and blend until combined.
Step 4Whip the remaining cream with the sage and spoon a dollop onto each serving as garnish with the toasted pepitas.