For the cream of pumpkin soup, heat butter in a saucepan, sauté onion. Add white mirepoix (diced vegetables) and pumpkin and sauté over medium heat for a few minutes. Add crushed garlic, bay leaf, paprika, cumin, salt and bell pepper.
Add beef broth and whipping cream, bring to a boil and simmer for about 15-20 minutes.
Remove bay leaf and blend soup in a blender. If necessary, thicken with cornstarch.
When serving, add roasted pumpkin seed bread cubes and crushed roasted pumpkin seeds. Pumpkin cream soup possibly decorate with a few drops of seed oil.