Soak saffron in milk

Add butter to a sauce pan

As it heats up add the cumin powder

Now add the chopped onions and saute for a minute

Add the garlic and keep stirring. Now add the pumpkin puree and saute.

Add the oregano, pepper and salt. Mix well. Add the broth

Let it come to a rolling boil. Now lower the flame and simmer uncovered for around 20 minutes.

Cool and blend. Keep it again to heat.

Add the saffron milk and cook for 2 to 3 minutes. Adjust consistency if required.

Add fresh cream. Mix and further keep on low flame for few minutes.

Garnish with pinch of oregano, saffron strands and fresh cream.

Serve immediately.