1 white onion
1 garlic clover
600ml chicken broth (or vegetable broth)
300ml hot milk
1 cinnamom stick
1 bay leaf
Salt & pepper
Thyme for garnish
Peel and de-seed the pumpkin, then cut it into cubes and set aside. In a large pot, add the chopped onion and garlic, then fry over a low heat for 5 minutes until softened. Add the pumpkin, nutmeg, cinnamon and bay leaf.
Cover and cook for 5 minutes, or until tender, then pour in the chicken stock. Simmer for 20 minutes, stirring occasionally.
Remove from heat and discard the bay leaf. Using a blender, puree half of the mixture. Return the mixture to the pan with the remaining chunky soup. Season with salt and pepper. Sprinkle with toasted pumpkin seeds, add thyme leaves and drizzle with pumpkin seed oil.