I'm also betting it would be even better with fresh pumpkin, instead of canned, but canned is what I had.
1 cup pumpkin
half an onion chopped
1 tbs bacon fat
1 tbs Garlic Garlic
3 cups heavy cream
2 cubes chicken bouillon
3 egg yolks, beat slightly
salt and pepper to taste
Heat bacon fat in pan. Add onions, cook until translucent. Add pumpkin, Garlic Garlic, some salt and pepper. Whisk in heavy cream. Add bouillon cubes.
Temper eggs by adding a little of the hot soup to eggs and beating with a fork. Repeat. Then add egg mixture to soup. Cook on medium, stirring constantly. Soup will thicken and start to bubble. Add salt and pepper to taste.
Side note, I think this would be better completely creamy, by blending with immersion blender. (I don't have one, so we had our chunky) My husband, prefers the chunks of onion for texture. I'll leave that up to you to decide.
Garlic Garlic is made by Tastefully Simple, you can get it from the website on the top, right of this page.