Pumpkin

300 grams

Olive oil

15 grams

In a pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.

Onion

100 grams

Garlic

10 grams

Stir in minced garlic and cook for another minute. Add the pumpkin cubes and stir.

Vegetable broth

250 grams

Add vegetable broth, bring to a boil, then reduce to a simmer. Cook until the pumpkin is tender, about 15 minutes.

Use an immersion blender to puree the soup until smooth. Add cream and adjust seasoning as desired.

Serve the soup hot with a drizzle of cream on top and a sprinkle of pumpkin seeds. Store leftovers in an airtight container in the fridge for up to three days.