For the cream of pumpkin soup, cut the pumpkin flesh into pieces (unpeeled). Sauté in hot butter with chopped onion and garlic. Pour in soup and add the spices.
Cover and simmer on low heat for about 30 minutes until soft. Then stir in cream, bring to a boil again and season to taste.
Blend well with a hand blender and sprinkle the cream of pumpkin soup with chives to serve or garnish with a few drops of pumpkin seed oil.
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