Cut your onion into thin slices, chop you garlic cloves and cut the pumpkin into rough cubes. Heat a pot with some cooking oil and fry the Onions translucent.
Stir in pumpkin pieces, garlic and ginger.
Smash the coriander seeds a bit so that the flavors of the spice are released and then do the same with the cumin/caraway seeds.
Now, pour in the veg stock to your cooking pumpkins and add the smashed spices and all the other spices and seasoning to the soup. (coriander seeds, cumin seeds, bay leaf, cinnamon stick, juniper seeds, nutmeg, ginger garlic paste, turmeric powder, salt, pepper.)
Bring it to a rolling boil and take back the heat to a simmering point. Keep it on a slow flame, stirring occasionally, for about 30 minutes. That will help the seasoning and spices to come out in the dish.
Keep the soup aside to cool after the cooking process is finished. Discard the Bay leaf, cinnamon stick and juniper seeds then blend the soup smoothly so that no bits are left.
For the cayenne pepper cream, just combine the 2 ingredients to a smooth blend.
Add some of the cayenne pepper cream just before serving onto the soup. Enjoy it hot!
Notes
The chili cream is optional and you may add it to your soup if you wish. Of course, you can adjust the amount of cream and chili to your liking. For the start stick to the amounts given above, so that you get a feel for the heat!