Heat the olive oil in a deep sauce pan and sauté the onion for 2-3 minutes. Add the garlic and the pumpkin puree and let it simmer for another 2-3 minutes.
Season with salt, paprika and chili flakes.
- Add the vegetable broth and the cream, and let it simmer over low to medium heat for 10 minutes.
- Using a stick blender or food processor, blend the soup to get a creamy texture.
Serve hot, sprinkled with chili flakes and a swirl of extra virgin olive oil.