1. Heat a large pot over medium heat.

2. Add the cloves of garlic and scallions to the pot and sauté until fragrant, about 2 minutes.

3. Add the pumpkin puree and broth to the pot, stirring well to combine.

4. Bring the mixture to a boil, then reduce the heat to low and let simmer for 10 minutes.

5. Remove the pot from the heat and let it cool slightly.

6. Using an immersion blender or regular blender, puree the soup until smooth.

7. Return the soup to the pot and stir in the low-fat sour cream.

8. Season with salt and pepper to taste.

9. Heat the soup over low heat until warmed through.

10. Serve hot and enjoy!