Sunflower Seed and Pumpkin Soup Recipe

In a large pot, heat olive oil over medium heat. Add onion and garlic and sauté until the onion is translucent.

Stir in cumin, cinnamon, and ginger and cook for 1-2 minutes, until fragrant.

Add sunflower seeds, pumpkin puree, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes.

Using an immersion blender or a regular blender, puree the soup until smooth.

Stir in heavy cream and season with salt and pepper to taste.

Serve hot, garnished with more sunflower seeds and a drizzle of olive oil.