In a heavy bottomed large pot, over medium heat, add the softened butter until melted.
Add the onions and sauté for about 10 minutes or so, until softened and translucent, but not beginning to brown.
In the same pot, thoroughly combine the canned pumpkin, whole milk and your desired amount of crushed dried red pepper. Continue stirring, slowly. You don't want the milk to splash around!
Purée the entire mixture. Depending on the “bowl” of your processor or blender, you may need to puree in separate batches or use an immersion blender.
Return pureed pumpkin mixture to pot.
Slowly and thoroughly stir in the broth. Simmer for 15-20 minutes to marry the flavors, returning to stir from time to time.
Season to taste with salt and freshly ground pepper.
Ladle soup into bowls, or cups. With a spoon, drizzle with chilled cream mixture and sprinkle with toasted pumpkin seeds. Sip Sip Away!