The secrets for making this creamy soup special (and all in all, it is a very simple, even easy recipe to make), are just two. <br />The first one is to bake the pumpkin in the oven first, so that it will dry better and lose part of its water, perfect for making a thick soup. The second is to use bay leaves when you sauté the pumpkin with the shallot, because they make a real difference. The toasted pumpkin seeds used to garnish the soup are a treat.

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