Creamy Pumpkin Soup

Prepare the ingredients. Get all the ingredients ready so you have everything at hand - let's cook!

Cut off the top of the pumpkin. Cut off the top of the pumpkin

Remove the seeds. Optional: if you want to serve the soup directly in the pumpkin, scoop out all the seeds; otherwise cut the pumpkin in half and scoop it out

Scoop out the inside of the pumpkin. Optional: if you want to serve the soup directly in the pumpkin, scoop out the flesh so as not to damage the skin; otherwise cut the pumpkin into smaller pieces

Chop the garlic. Peel the garlic and chop it finely

Chop the shallot. Peel the shallot and dice it

Saute the shallot. In oil, saute the shallot over medium heat for about 2-3 minutes, until translucent

Add the thyme. Add the thyme and briefly saute over medium heat for about 1 minute

Add the garlic. Add the garlic and briefly saute again over medium heat for about 1 minute

Add the pumpkin. Add the pumpkin to the pot and saute over medium heat for about 3 minutes

Add water. Add water and cook over medium heat for about 10-15 minutes, until the pumpkin is tender

Blend the soup. Blend the soup until smooth, pour in the cream, salt to taste, and stir

Simmer. Let it simmer briefly over low heat for about 1 minute

Serve. For serving, use the scooped-out pumpkin as a bowl, or you can cut it up and use it for another serving of soup