In a heavy-bottom Dutch oven, melt 2 tablespoons of butter over medium heat. Add the finely diced white onion and minced garlic, sautéing for 2–3 minutes until the onions become translucent and fragrant.

Stir in the minced chipotle adobo, oregano, and pumpkin spice, cooking for an additional 30 seconds.

Incorporate the pumpkin puree and 2 cups of vegetable stock or water; whisk until smooth and bring to a gentle boil. Reduce heat and let simmer for 5 minutes.

Stir in 1 tablespoon of honey and 1 tablespoon of apple cider vinegar. Gradually mix in 1 cup of heavy cream while stirring continuously.

Return to medium-low heat and simmer for an additional 3–4 minutes until thickened. Adjust seasoning with salt and black pepper before serving.