Gather your mis en place; get together all of the equipment needed for the recipe and gather your ingredients.

Preheat the oven to 400°F. 

Peel and halve the pumpkin. Remove any seeds and innards. Cut into a small dice, toss in a bowl with olive oil, salt and pepper and lay onto a parchment lined baking sheet. Roast in the oven until golden brown and soft, roughly 20 – 25 minutes. Let cool slightly before mashing or blending. 

Slice the onion in half from the root to the tip and peel off the outer skin. Then, place the flat side down on the cutting board and slice horizontally from the tip to the root, leaving the root intact to hold the onion together. Slice across the onion in the other direction to Food cut into small blocks or squares. Make sure they are all roughly the same size!dice the onion.

Peel the carrot, then slice into thin slices. 

Peel the garlic clove and mince finely using a chef’s knife or alternatively, a rasp. Peel the ginger and mince finely with a rasp. 

Measure all remaining ingredients carefully. 

Place olive oil in the pot and heat over medium-high heat. Add the onions and carrots and allow to cook for 4 – 5 minutes while stirring occasionally, until lightly softened. 

Add the ginger, garlic, cinnamon, clove, nutmeg and black pepper and continue to cook for 1 more minute until fragrant. 

Add the pumpkin and vegetable stock and turn heat to high until boiling, then By applying heat and evaporating the water content you are decreasing in volume and concentrating flavour.reduce heat to low to allow the soup to simmer. Let the soup simmer until all vegetables have softened, roughly 15 – 20 minutes. 

Transfer the soup carefully to a blender and blend until smooth. Return to the stove and add the cream and adjust seasoning with salt. 

Toast the pumpkin seeds, then place atop the soup in a bowl for garnish.