Peel the pumpkin and cut it into chunks. In a large saucepan, sauté the chopped onion and garlic in olive oil until translucent. Add the pumpkin pieces and sauté for a few minutes. Pour in the vegetable stock, cover, and cook for 20 minutes, until the pumpkin is tender.

Once the pumpkin is cooked, blend it with the coconut milk until smooth and velvety. Season with salt, pepper, and a pinch of nutmeg to taste.

Cut the slices of our Céliane sandwich bread into small cubes. Heat the olive oil in a skillet. Add the bread cubes and brown them over medium heat, stirring regularly. If desired, rub a clove of garlic over the croutons to add more flavor. Season lightly with salt and add the herbs.

Pour the piping hot soup into bowls. Sprinkle generously with crispy croutons and, if desired, add a drizzle of coconut milk or a sprinkle of fresh herbs as decoration.