Heat the butter in a heavy bottom saucepan and once it has melted add in the onions with a pinch of salt.

Cook the onions low and slow till they start to turn brown and caramelize.

Add in the garlic and cook till it starts to brown and then add in the tomatoes and cook for about 2 minutes.

Cover the pan with a lid and cook on a low heat for 5 minutes

After 5 minutes of cooking add in the pepper, paprika and pumpkin spice. Also add in about half of the chicken stock. If your stock has no salt then add salt as well.

Cover with a lid and cook for about 10 minutes till the tomatoes are completely soft. Keep opening the lid every 2-3 minutes and stirring to ensure nothing sticks.

Once it's cooked and tender let it cool. Then blend the mixture in a food processor or using an immersion blender. Add more stock if needed to make it easier to blend.

Strain the mixture to get a silky smooth soup. Add the remaining stock to the soup.

Add heavy whipping cream to the soup and warm it up.

Finish with fresh pepper, a bit of cheese and fresh chopped basil. Enjoy!!