In a large pot over medium heat, sauté the onion and garlic in olive oil or butter until they soften and turn translucent.
Add the pumpkin and potato cubes and cook for a few minutes, stirring often, so they begin to soften.
Pour in the vegetable broth, bring to a boil, then reduce the heat and simmer gently until the pumpkin is very tender and easy to mash with a fork, about 20–25 minutes.
Blend the soup with an immersion blender (or in batches in a regular blender) until the texture is creamy and completely smooth.
Stir in the cream, then let the soup simmer on low for another 5 minutes. Taste and adjust the salt to your liking.
Serve the pumpkin cream soup hot, topped with pumpkin seeds and, if you like, a sprinkle of smoked paprika or fresh herbs. Enjoy!