Creamy Pumpkin Soup for Cozy Autumn Days

Start by preparing your **pumpkin, tomatoes, bell pepper, onion, and garlic**. Cut the pumpkin into small **cubes** to ensure even cooking. Chop the **tomatoes and bell pepper** into bite-sized pieces. The **onion should be finely chopped** and the garlic minced for maximum flavor.

**Set aside** all the chopped ingredients as you will need them shortly.

In a large **pot**, heat a tablespoon of oil over medium heat. Add the **onion** and cook until it becomes **translucent**, about 5 minutes. Then, add the minced **garlic** and cook for an additional **minute** until fragrant.

Now, add the diced **pumpkin, tomatoes, and bell pepper** to the pot. Stir everything together and allow the vegetables to cook for about **10 minutes**, until they start to soften.

Once the vegetables are cooked, pour in enough **water or vegetable broth** to cover them. Bring the mixture to a boil, then reduce the heat and let it simmer for **20-30 minutes** until the pumpkin is tender.

Using an immersion blender, blend the soup until it reaches a **smooth consistency**. If you prefer a chunkier texture, feel free to leave some pieces intact.

Finally, stir in the **cream** to enrich the soup and adjust the seasoning with salt and pepper. Serve the soup hot, garnished with a sprinkle of **herbs** if desired.