Broccoli and Pumpkin Soup

Pour the extra virgin olive oil in a large pot and heat it on the stove at low heat. Add the garlic and brown it for a couple of minutes. Keep a few cubes of pumpkin and some broccoli florets (1 for each bowl) aside for garnishing. Put the rest of the pumpkin and the broccoli together with the potatoes in the pot. Increase the heat to medium and sweat the vegetables for a few minutes. Add the hot stock. Cover and cook until the vegetables are soft (around 20 minutes).

Take the pot from the stove and, using a blender, puree the soup until smooth. Season with salt and pepper.

Roast the remaining pumpkin cubes in the oven until they start to brown. Boil the remaining broccoli in salted water for 3-4 minutes, then drain.

Serve the broccoli and pumpkin soup in individual portions, garnished with 1 tablespoon of cream, 1 broccoli floret and a few cubes of pumpkin.