For the cream of pumpkin soup, peel the pumpkin and cut into small pieces. Finely chop the onion and sauté in the butter until translucent. Add the pumpkin flesh and sauté as well.
Deglaze with soup and simmer for about 30 minutes until the pumpkin flesh is soft. Puree the soup and season with salt, pepper and a pinch of nutmeg.
Refine with crème fraîche.