Cut the pumpkin into cubes and also the onion

Sauté the onion in the olive oil and add the rosemary and pepper. Cook it until the onion softens.

Add the pumpkin cubes and cover it with the lid for 5 minutes before adding 2-3 cups of water. Let it simmer for another 15 minutes then add the 2 cubes of chicken broth.

Transfer the soup to the blender. Give a little grind until you got the right smooth texture of your soup.

Place it back to cooking pan and add half a cup of cooking white cream with a little salt.

Garnish the soup with parsely and parmesan cheese.