Heat 2 tbsp of butter in a large pot over medium-high heat.

Add the onions to the pot, and saute for 3-4 minutes until they become browned and tender.

Mix in the garlic, thyme, cinnamon and cayenne. Saute the mixture for an additional minute until the spices are fragrant.

Stir in 3 cups of bone broth.

If making your own pumpkin puree, place your pre-roasted pumpkin into a blender, and blend until smooth.

Add 2 cups of pureed pumpkin to the pot.

Mix in salt and pepper to taste.

Bring the mixture to a boil, and then reduce the heat and simmer on medium-low for 20-30 minutes until the soup reaches a consistency you are happy with.

Serve hot or chilled with freshly chopped parsley for garnish.

Enjoy!