In a large pot, sauté onion and garlic in melted butter. Add spices and allow to cook for 2 minutes.

Add butternut to the pot, along with the stock cube and water – the liquid won’t quite cover all the pumpkin.

Bring to a boil, uncovered, then reduce heat and let simmer rapidly until pumpkin is tender about 10 minutes.

Remove from heat and use a stick blender to blend until smooth and creamy. 

Season to taste with salt and pepper.