All you need is a pie pumpkin and a few other ingredients to prepare this classic, creamy and seasonal soup. Begin with heating a bit of olive oil or butternut squash seed oil and then throw in some chopped garlic, onion and ginger. While that cooks, prepare the pumpkin by halving and peeling it and scooping out the seeds. Chop up the pumpkin, adding it to the pot along with some chicken or vegetable broth. After the pumpkin is tender (around 30 minutes or so), let the soup cool down a bit before blending it. Stir in some heavy cream and add salt and fresh herbs to taste. Garnish with pepitas and a dollop of skyr and serve with some crusty Waitsfield Common bread.