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Finely chop the 2 red onions and set them aside. Peel the potato and carrot, then coarsely cut in large chunks. Press the garlic clove. Clean the butternut squash and cut it into large chunks.
Put a large pan on medium-high fire. Add olive oil to the pan. When the oil is hot enough, add in the chopped onion and garlic. Saute for about a minute. Add in the chunks of potato, carrot and butternut squash.
Add turmeric, ginger and chilli to taste. Bake for another minute. Pour all of the chicken broth into the pan and stir. Bring to a boil for about 15 minutes until the pumpkin, carrot and potato are well cooked.
Blend in such a way that the larger chunks have disappeared, and the soup is nice and smooth. Season with some salt and pepper (and maybe some more chilli). Serve hot with roasted pine nuts and cream, enjoy!