Cut up the pumpkin into large parts, and place them on a frying pan with the bulb of garlic cut in half. Bake it at a temperature of 200 °C (400 °F) until the pumpkin becomes completely soft. When it is ready, let it cool for a while, and then peel off the skins.

Brown the onions in the rapeseed oil, and add 3 tablespoons of pear balsamico while doing so.

Then add the pumpkin and add the rest of the garlic, pour on the chicken/vegetable broth and cook it at low heat for a few minutes.

Blend it fine with a hand mixer.

Finally, pour on the cream, thin it with some water if necessary. Squeeze in the orange juice and cook it for a few more minutes, taking care that it does not boil any longer.

Before serving, sprinkle some pumpkin seed oil on it.