Wash the spinach thoroughly to remove any grit, then roughly chop it along with the onion, garlic, and green chili.

Melt the butter in a saucepan over medium heat, add the cumin seeds until they sizzle, then add the onion and garlic and sauté until softened.

Add the chopped spinach and green chili to the pan and cook, stirring, until the leaves wilt completely and turn a deep green.

Pour in the vegetable stock and simmer uncovered until the spinach is fully cooked through and the raw garlic smell is gone.

Turn off the heat and let the soup base cool for a few minutes so it is safe to transfer to the blender.

Transfer the soup base to a blender and blend until completely smooth with a uniform bright green color.

Pour the blended soup back into the pan and stir in the fresh cream, black pepper, salt, and a pinch of nutmeg until fully combined.

Warm the soup back through over low heat without letting it come to a hard boil, so the cream stays smooth and doesn’t split.

Turn off the heat, ladle the soup into bowls, and finish with a light drizzle of cream on top.