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1. Melt the butter, add the chopped onion and brown. Add the pumpkin and sauté for 5 minutes. Add the flour and sauté for 1 minute. 2. Add the stock and simmer until the pumpkin is soft. 3. Puree the soup. Season with salt and pepper and stir in the cream and crème fraiche. Return to the pan and heat through. 4. Before serving, drizzle the soup with pumpkinseed oil.
