Once the oil is hot, add garlic and onions and fry for 3-4 minutes.
Add pumpkin and apple and fry for a minute.
Add vegetable stock, salt and black pepper powder and bring the soup to a boil.
Cover the pan and cook for 15-20 minutes.
Remove the pan from heat and let the soup cool.
Blend the soup in a blender until smooth.
Transfer the soup again in the pan and bring to a boil.
Pour the soup in serving bowls.
Garnish with apple chips and a sprinkle of cinnamon powder or some fresh cream.
Sprinkle pumpkin seeds on top.
You can roast the pumpkin to give a more earthy flavor to the soup.You can also add carrots, celery, ginger, etc to this soup.Top the soup with sweet-salty pepitas, toasted pumpkin seeds, pomegranate arils, freshly chopped herbs like parsley, rosemary, oregano, etc, and freshly ground black pepper.Make sure the ingredients are tender before you blend them in the blender to get a creamy velvety soup.While blending the soup, try to cool the ingredients a bit before blending. Fill the blender until half and remove the middle cap for the steam to escape. You can cover the gap with a moist kitchen towel.Add more vegetable stock in the soup if it's too thick.