Melt butter over medium-low heat, once it melts, add in flour and whisk it through. Cook until the flour and butter combine completely, keep aside.

In a soup pot, combine pumpkin, onion, garlic, bay leaf and water. Let it boil until the pumpkin soften.

Take out the bay leaf, transfer soup into a blender or food processor, blend until smooth.

Put back the soup into the pot, let it simmer and whisk in roux into the soup bit by bit until it well dissolve and become thick soup.

Add in the cooking cream and season it. Ready to serve.

Tips: Serve with crouton or garlic bread for mouth full of enjoyment.

With the application of AJI-NO-MOTO®, it is able to reduce about 20% of sodium while maintaining the same deliciousness of the dish.