Brown onion and garlic in butter. Combine with pumpkin and broth and bring to a boil. Add the bay leaves, celery, marjoram, parsley, and chives. Reduce heat and simmer until pumpkin is tender, about 45 minutes.
Strain the soup, mash the pumpkin, and discard the celery and bay leaves. Return the strained soup to the pot. Add the cinnamon and cream, then reheat before serving. If thicker soup is desired, combine the flour with 1/3 C of the hot soup. Stir the flour mixture into the soup, and simmer until the soup thickens.
Originally Submitted
2/4/2012
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