Heat pan. Add 1 tbsp Olive Oil, Onions and Garlic
Cook on a low flame until caramelized and crisp
Transfer to a bowl and set aside to use later
Add 1 tbsp Olive Oil to a heavy bottom skillet and add the Pumpkin cubes
Cook on a low flame for 15-20 minutes until the Pumpkin is soft from inside and caramelized from outside
Now add salt, turmeric, vegetable stock, bay leaves and the browned onions and garlic to the caramelized Pumpkin
Cover and simmer for 30-35 minutes on low heat
Remove from the stove, let it cool. Remove the bay leaves, transfer the Soup to the food processor and blend to a fine consistency
Transfer the Sou back to the pot and simmer the for 5-6 minutes
Add coconut cream, mix well and simmer for couple more minutes
Transfer to serving bowls, top with the caramelized onions, pumpkin seeds, a dash of coconut milk, cracked black pepper and cilantro sprigs.
Enjoy