Cut the pumpkin into 3 cm / 2.25" slices. Remove the skin and seeds, then chop into 4 cm / 1.5" chunks.

In a large pot, combine the pumpkin, sliced onion, garlic, broth, and water. The liquid won't quite cover all the pumpkin.

Bring the mixture to a boil over medium-high heat, leaving it uncovered. Once boiling, reduce the heat and let it simmer rapidly until the pumpkin is tender, approximately 10 minutes (you can test tenderness with a butter knife).

After removing the pot from heat, use a stick blender to blend the soup until smooth. If using a countertop blender, ensure to blend in batches and be cautious with the hot liquid.

Season the soup with salt and pepper to taste. Stir in the cream, but be careful not to boil it after adding the cream to prevent curdling.

Ladle the soup into bowls, drizzle a bit of cream on top, and sprinkle with pepper and parsley if desired. Serve with crusty bread.