• 1kg pumpkin, peeled and chopped
• 1 onion, sliced
• 2 garlic cloves, peeled whole
• 3 cups vegetable or chicken broth/stock, low sodium
• 1 cup of water
• Salt and pepper, to taste
• Red pepper flakes, to taste

① In a large heavy-based pan, place a pumpkin, onion, garlic, broth, and water in a pot of boiling water and cover. Reduce heat and simmer for 15–20 minutes, or until softened.
② Remove from heat. Using a stick blender, carefully blend until smooth. Return to stove and reheat, if needed.
③ Season to taste with salt and pepper, stir through cream when you're ready to serve. Avoid boiling the soup with the cream included.
Swirl over sour cream and scatter with chopped nuts and seeds. Sprinkle with red pepper flakes for a nice spice!
④ Ladle soup into bowls, drizzle over a bit of cream, sprinkle with pepper and parsley if desired. Serve with crusty bread!