Start by washing and peeling your pumpkin. You can find various methods to tackle this; some prefer using a sharp knife while others use a vegetable peeler. After peeling, cube the pumpkin into bite-sized pieces. Slice your onion and peel your garlic cloves—keep them whole.

In a large pot, heat your olive oil over medium heat. Add the sliced onion and garlic. Sauté them for about 5-7 minutes, or until the onion softens and becomes translucent. This creates a flavor base for your soup.

Once your onion and garlic are fragrant, toss in the cubed pumpkin. Give everything a good stir, allowing the pumpkin to mingle with the aromatics. Sauté it for about 5-7 minutes until it's slightly tender.

Next, add in your vegetable or chicken stock, followed by the filtered water. Stir well to combine. Season the mixture with salt, pepper, and ground cumin. Bring everything to a gentle boil.

Reduce the heat and let your soup simmer for around 20-25 minutes. You want the pumpkin to be tender and easy to pierce with a fork. This is essential for a creamy texture later on.

Here’s where the magic happens! Remove the pot from heat, and using an immersion blender, blend the soup until smooth and creamy. If you don’t have an immersion blender, you can carefully transfer it to a regular blender in batches.

Once blended, return the soup to the pot (if you used a traditional blender). Stir in your heavy cream or coconut cream and adjust the seasoning as desired. If you want a kick, add a sprinkle of red pepper flake or additional salt.

Ladle the soup into bowls and finish with a sprinkle of freshly grated nutmeg, if desired. Add a drizzle of olive oil for that extra touch and serve it hot.