Half the pumpkins, take out the seeds and remove the skin.
Place the pumpkin pieces on a baking tray sprinkle with oil and salt and pepper.
In a pre-heated 180 degree oven roast the pumpkins for around 30 minutes until soft.
In a large pot, melt the butter and stir the onions gently.
Add your roasted pumpkin to this and stir.
Pour in the vegetable broth and some water. Let it simmer for gently for 15-20 minutes.
Mix the soup with a hand blender and drain through a sieve into another pot.
Bring back to boil and add your cream to the soup. Mix thoroughly and season with salt and pepper.