For the cream of pumpkin soup, peel the pumpkin, remove the seeds and cut the flesh. Also wash, peel and cut the potatoes.
Melt some butter in a large pot, add the vegetable pieces and sauté until translucent. Deglaze with the soup, season and simmer until the vegetables are soft.
Puree the soup with a hand blender and add milk or whipped cream to make it creamier. Simmer again briefly and season with freshly chopped parsley.
Serve with a dollop of whipped cream, grated pumpkin seeds and a little pumpkin seed oil.