Step 1:

Wash the pumpkin, cut off ends and take out the seeds. Chop into cubes of about 3x3cm.

Step 2:

Peel and roughly chop the garlic.

Step 3:

Set your pot on the stove and add a generous amount of olive oil. The whole bottom should be covered.

Step 4:

Add the pumpkin and fry on a high flame until the bottom layer has a nice brown color. Avoid stirring too often as this will prevent the pumpkin from getting the desired color.

Step 5:

After a few minutes create a little whole in the butternut layer to add the garlic directly to the bottom of the pot. Fry for little bit to allow the aroma to fully develop.

Step 6:

Add the cumin to the pot, stir and fry for a couple more minutes.

Step 7:

Add water to deglaze. Make sure to use a wooden spoon and scrape the bottom of the pot to get all the good flavors into your soup.

Step 8:

Close with a lid and let simmer for 40 minutes to make sure that the peel of the pumpkin will be soft. Check by poking with a fork, if there is no resistance you are good to move on to the next step.

Step 9:

Take the pot off the stove and use a strong hand blender to blitz the soup until smooth. If the consistency is to thick, slowly adda bit more water.

Step 10:

Once your soup is completely smooth, add some olive oil while blending to make it extra creamy!

Step 11:

Garnish with some fresh spring onion just before serving. It goes well with a fresh slice of bread, butter and a bit of aged cheese (like parmesan for example).