For me, cooking in autumn is a special ritual. When the weather starts to get cold, raw salads and light snacks give way to hearty, thick, and warming food. Around Halloween, I always have a couple of bright orange pumpkins 🎃 lying around the house, and the best thing to make with them is a classic creamy soup 🥣.

The secret to the perfectly rich flavor is that the pumpkin doesn't need to be boiled in water. I cut the pulp into large cubes, place it on a baking sheet, drizzle with olive oil, add a couple of cloves of garlic, and roast in the oven until soft and lightly browned 🔥. Then I transfer everything to a saucepan, add hot vegetable or chicken broth, and blend until velvety.

I pay special attention to the spices 🌿. The real magic begins when you add a pinch of dried ginger, nutmeg, and a little cream. I always serve the soup hot, with toasted pumpkin seeds, crispy garlic croutons 🥖, and a drizzle of pumpkin seed oil. This dish warms you from the inside out and makes any autumn meal a true feast.