In a large saucepan add the oil, onion and garlic and gently sauté on a low heat for 5 minutes or until the onion has softened, then add the cumin and continue to cook for a further 2 minutes.
Add the pumpkin, carrot, stock, salt and pepper to taste and gently simmer for about 30 minutes until all the vegetables are tender.
With either a food processor or hand blender blitz into a smooth consistency, or as desired. Return to a clean pan if necessary and reheat. Ladle into warmed bowls and serve with a dollop of creme fraiche.