warm the olive oil in a medium size pot. add the pumpkin and carrot and cook for two minutes while stirring. add the garlic and chicken stock and bring to a boil. lower the heat and cook until the pumpkin and carrots are soft. put it all in food processor and process until its smooth. add the cream and process again. put it all back into the pot and let it simmer for about five minutes. fix seasoning with salt and pepper.