Spicy Pumpkin Soup

Peel and chop the onion. Remove the seeds from the Hokkaido pumpkin and cut the pumpkin into smaller pieces.

Heat the oil in a saucepan. Add the pumpkin and onion and cook over medium heat for 5 to 8 minutes.

Add the ground cumin and cook for about 1 minute more.

Sprinkle the vegetables with the curry powder, then pour in the hot vegetable stock.

Cover the saucepan and cook over medium heat for about 20 minutes, until the pumpkin is tender.

Blend the soup until completely smooth using an immersion blender, or press it through a sieve.

Pour the soup back into the saucepan and bring it to a boil once more. Season with the salt and ground black pepper. If desired, add a little lemon juice.

Pour the soup into bowls and serve with slices of homemade bread.