1 tbsp of olive oil
1 medium onion, chopped
4 cloves of garlic, minced
1 tbsp of ground cumin
1 tsp of chili powder
½ tsp of ground black pepper
2 cups of broth (chicken or vegetables)
1 can (16 oz) of pumpkin purée – or roasted pumpkin (cut into 3 inches cubes).
In a large pot, sauté onion, garlic, cumin, chili and pepper with olive oil until soft.
Add pumpkin puree and broth into the pot. Bring to boil. Stir occasionally.
Lower the heat with lid semi uncovered. Let the pumpkin soup simmer over low heat for 25 minutes.
Remove from heat. Use a blender to smoothen consistency.