Julienne all the ingredients separately. Sautee the onions, garlic, potatoes and pumpkin. Once they are nice and poached, add the chicken stock and let it simmer for 10 minutes. Finally, blend the soup and add some cream to the desired texture. Salt to taste.
Meanwhile, chop the eggs and black puddings, and add cream and nutmeg to taste. Place the ingredients in a bain-marie and bake them in the oven heated to 180º Celsius for approximately 40 minutes.
Sprinkle the pumpkin soup with the resulting mixture.