Dice the pumpkin meat and potatoes, peel the onion and garlic and bring to the boil together with the approx. 1 1/2 l chicken broth (vegetarians please use vegetable broth). Cook until soft and puree with a hand blender. Please fill up any missing liquid with cream. Season to taste with salt and pepper. Arrange on plates.
Put a dollop of crème fraîche or sour cream in the center of the plate. Dust with a little chili powder.
If you have very good pumpkin oil, put it on a spoon and carefully pour it over the soup in the plates. Caution: 3 tablespoons of oil are enough for 12 plates! Can of course be left out - but tastes great.
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