Peel the pumpkin, remove the seeds and slice into large chunks. Finely chop the onion and garlic.
Pour the chicken stock onto the vegetables in the saucepan and bring to boil. Leave to simmer for 30-40 minutes. Puree the soup in the saucepan with the hand blender. Add lemon juice, salt and freshly ground pepper to taste.
Heat the olive oil in a large saucepan. Gently fry the onion and garlic until light brown. Add the cumin and pumpkin pieces and bake the mixture briefl y until the cumin aroma becomes stronger.
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