-Steps:
1.Heat olive oil in a large pot over medium heat. Add chopped onion and garlic, cooking until soft and golden.
2.Add diced pumpkin, carrots, and celery. Stir to coat vegetables in the onion and garlic mixture, letting them sauté slightly.
3.Pour in enough vegetable stock to cover the vegetables. Bring to a boil, then reduce heat and simmer for about 20 minutes until vegetables are tender.
4.Use an immersion blender or transfer soup to a blender to puree until smooth. Return mixture to the pot if necessary.
5.Season soup with salt and pepper. Optionally, stir in a splash of cream for extra richness.
6.Ladle soup into bowls and garnish with a swirl of cream and some fresh herbs.
