How to make
*Cut the pumpkin into large pieces and roast it in a preheated oven at 430°F (220°C) until the pumpkin is soft.
Cut the potatoes, red pepper, chili, onion and zucchini into large pieces.
Place them in a pot and cover them with water.
Place the pot on the stove and boil.
Boil until the potatoes are soft.
Turn off the heat and add all the remaining ingredients - the roasted pumpkin, ginger, turmeric, savory herb, chimichurri, salt and black pepper and blend until you have a smooth and fluffy cream soup.
Serve the pumpkin cream soup hot or cold with a thin stream of olive oil.
Sprinkle the spicy pumpkin soup with chili with some toasted pumpkin seeds.
