Start by peeling the pumpkin. I find it easiest to do with a potato peeler, but a knife will also do.
Chop the pumpkin, onion and garlic into pieces.
Sauté onion and garlic in butter. Then add pumpkin, mix around, and add water. Let it boil for 15 minutes.
Stir in cream, salt, pepper, chili, and lemon, and let it boil for another 5 minutes.
If the pumpkin is still not soft, let it boil a little longer, otherwise use a whisk to blend it together as close to a creamy consistency as possible.
Enjoy your soup – It’s even better the next day if you have leftovers.