Pumpkin Chowder!

Pumpkin Chowder
2 tablespoons butter
3 large carrots, cut into 1/2-inch dice
1 large onion, cut into 1/2-inch dice
5 stalks celery, cut into 1/2-inch pieces
1 small pie pumpkin, peeled and diced into 1/2 inch pieces
1/8 cup minced garlic
2 poblano peppers, seeded and cut into 1/2-inch dice
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon cumin, or more to taste
1/4 teaspoon dried thyme, or more to taste
3 quarts chicken broth
1/2 bunch fresh cilantro leaves, chopped
3 cups shredded chicken (I like to use sticky chicken)
1/2 cup (1 stick) butter
1 cup all-purpose flour
1 cup milk
Heat the butter in a large stockpot over medium heat. Add the pumpkin, carrots, onions, celery, garlic, poblano peppers, salt, pepper, cumin, and thyme. Sauté for 7 to 8 minutes, or until the vegetables begin to soften. Add the chicken broth and cilantro, and cook for 10 to 12 minutes, or until the vegetables are tender. Stir in the chicken and cook, stirring frequently, until chicken is heated through. Shortly before the chowder is done, melt the butter in a large skillet over medium heat. Add the flour and stir to combine. Cook, stirring frequently, for 3 to 4 minutes to cook the flour. Do not allow the mixture to brown! Ladle 1 cup of the hot liquid from the stockpot into the skillet, whisking constantly.
When the first cup of liquid is incorporated, add another 2 cups of liquid, 1 at a time. Pour the mixture in the skillet into the stockpot, whisking to blend. Cook, stirring frequently, for 3 to 5 minutes longer, or until the mixture begins to thicken. Remove the pot from the heat. Stir in the milk and serve. Garnish with cilantro and pumpkin seeds if desired.