Saute the onions in butter for 10 minutes until limp and translucent. Add the nutmeg, pumpkin, tomato sauce and tomato paste, parsley, honey and chicken stock and simmer for 5 minutes. Add the cream, puree with stick blender and season to taste.

Serve with a Creme Fraiche Heart, a few Parmesan croutons and a sprinkling of parsley. To make the Creme Fraiche Heart, put about one teaspoon of cream fresh off to the side of the soup and draw toothpick or knife through the center, creating a little heart. Or you can garnish with a dollop of lightly salted whipped cream or sour cream. and sprinkle with chopped parsley.

For creme fraiche: Mix together cover with napkin or cheesecloth and let set out on counter for 12-24 hours until it thickens. Store in refrigerator for up to two weeks.

Puffed pastry leaves: I used my little leaf pie cutters to cut the puffed pastry but you can cut in squares or any other shapes. Cut and put on ungreased cookie sheet. Mix the Italian seasoning with the melted butter and brush onto your shapes. Sprinkle generously with Parmesan cheese and bake at 400° until nice and brown, about 15 minutes. Watch closely.