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Heat oil in medium pot over medium-high heat. Add onions; cook, stirring occasionally, until soft and translucent, about 10 minutes. Add garlic, cumin and crushed red pepper; cook until fragrant, about 1 minute more.
Add 4 cups water, pumpkin, and bouillon to pot. Bring water to boil. Reduce heat to medium-low. Simmer, stirring occasionally, until pumpkin is tender, about 15 minutes.
Puree soup in batches in blender; return to pot (Or, use submersion blender to puree soup until smooth). Stir in ¾ cup cream. Bring soup to boil; reduce heat to low. Simmer until soup thickens, about 10 minutes. Season with adobo.
To serve, divide soup evenly among serving bowls. Drizzle remaining cream over soup; garnish with pumpkin seeds, if desired.
Caution is required when blending hot soup. The reason: hot liquid creates pressure in the closed blender. When the motor runs, pressure builds causing the soup to forcefully escape through the lid. To sidestep splatters, try this: First, fill the blender no more than halfway with soup. Then, crack the lid to release steam. Cover with a kitchen towel and hold the lid as you blend, gradually increasing the motor’s speed. The results: smooth soup and a clean kitchen!