Preparation

1. 1

   Step 1 of 6: Remove the pumpkin peel, seeds, and fibers, then cut it into cubes. Peel the potatoes and cut them into similarly sized pieces.

2. 2

   Step 2 of 6: Finely chop the onion and let it soften in a saucepan with the extra-virgin olive oil, keeping the heat low to prevent it from browning.

3. 3

   Step 3 of 6: Add the pumpkin and potatoes, stir, and let them cook for a few minutes so the vegetables' flavors combine well.

4. 4

   Step 4 of 6: Pour in enough hot vegetable broth to cover the vegetables, add the herbs, and cook over medium heat for 25–30 minutes, until tender.

5. 5

   Step 5 of 6: Blend the soup with an immersion blender until smooth and uniform. Adjust the salt and pepper and add more broth if necessary.

6. 6

   Step 6 of 6: Serve the soup very hot with a drizzle of raw extra-virgin olive oil and a handful of mixed seeds scattered over the surface.