Cut the pumpkin skin off, scrape seeds out and cut into 3cm cubes.

In a pot, add oil and butter.

Saute onion for 2-3 minutes. Add garlic and saute for another 30 seconds.

Add pumpkin and chicken broth.

Let simmer rapidly until the pumpkin is tender. This takes about 15 minutes.

Remove from heat and use a stick blender to blend until smooth. If using a blender, let the soup cool down for a bit.

Season to taste with salt and pepper and a touch of your favourite herb.

Finally, stir through the cream.