Cut the Kabocha pumpkin into slices. Remove the seeds and the stringy inside and cut off the skin with a sharp knife. Cut the pumpkin into chunks.

Chop the red onion and garlic.

Peel the carrot and cut it into slices.

Heat the oil in a large pan and fry the kabocha pumpkin, carrot and onion for 5 min.

Add the garlic, bay leaves and cumin.

Pour 1 litre water in and add the bouillon tablet. Bring to a boil and cook for 20/30 min.

Remove the bay leaves. Puree everything with the hand blender and season with the tabasco, pepper and salt. 

Pour the soup into deep plates and pour in cooking cream to taste.