Peel the vegetables and roughly chop them. Place them in a pot and fill with the water just to cover them. Add also the bouillon cube and sage leaves.

Place the pot on the stove and bring to boil. Lower the heat and cook, covered with a lid until all the vegetables are soft when touched with a fork.

Add the cream and bring to boil again, just for few seconds. Remove the pot from heat.

Let the vegetables cool for few minutes and then puree them with a blender or in a food processor.

Serve the soup with pumpkin cubes. Optionally sprinkle with ground pumpkin seeds and with crushed spicy pepper.

While the vegetables are cooking, peel and dice the pumpkin. Spread the cubes on a tin, lined with parchment paper. Sprinkle the sage leaves and the olive oil. Mix with a spoon.