Take the carrots and onions and put in a pot with the butter and olive oil at low medium heat for about 5 minutes or until the carrots and onions are softened enough. Add the garlic and sage leaves.

When softened take out the carrots, onions and sage. Put in food processor. Pulse until everything looks creamy, no lumps. Meanwhile in the same pot add the chicken stock and pumpkin purée. When dissolved add the carrot mixture. Stir well. Let simmer for 7 or 9 minutes. Add salt and pepper to taste. Can add the toppings of your choice or eat as is.