Prepare the Vegetables: Begin by prepping your vegetables. Peel and chop 700 grams of pumpkin into small cubes. Chop 1 onion, 1 carrot, and 1 paprika. Mince 2 cloves of garlic.

Fry the Vegetables: In a large pot, heat a little vegetable oil over medium heat. Add the onion, carrot, paprika, and garlic. Fry the vegetables for about 3-4 minutes until they begin to soften and release their aromas.

Add the Pumpkin: After the vegetables have softened, add the diced pumpkin to the pot. Stir the pumpkin together with the other vegetables, letting it cook for a few more minutes.

Add the Milk: Pour in 1 liter of milk and bring the mixture to a boil. Once it starts boiling, reduce the heat to low and let it simmer for about 20 minutes, or until the pumpkin is fully cooked and tender.

Blend the Soup: After cooking, use an immersion blender to carefully blend the soup until it’s smooth and creamy. If you don’t have an immersion blender, you can transfer the soup in batches to a regular blender, but be sure to let it cool slightly before blending.

Add the Butter and Cream: Once the soup is smooth, stir in 20 grams of butter and 50 grams of cream. The butter adds a rich flavor, while the cream gives the soup a luscious, silky texture.

Season the Soup: Season your soup with a pinch of turmeric, a pinch of nutmeg, a pinch of cinnamon, and 1/2 teaspoon of salt. The spices give the soup a warm, slightly sweet, and earthy flavor that pairs beautifully with the pumpkin.

Sweeten with Honey: To balance out the savory flavors, add 2 teaspoons of honey. This adds a subtle sweetness to complement the pumpkin and spices.

Serve: Ladle the soup into bowls. Garnish with a dollop of sour cream and sprinkle some pumpkin seeds on top for added texture and flavor.