For the cream of pumpkin soup, heat butter in a saucepan, sauté finely chopped onion. Add finely chopped white mirepoix (root vegetables) and pumpkin and sauté over medium heat for a few minutes.
Add crushed garlic clove, bay leaf, paprika powder, cumin, salt and bell pepper.
Deglaze with balsamic vinegar and pour in beef broth and whipping cream, bring to a boil and simmer for about 15-20 minutes.
Remove bay leaf and blend soup in a blender. If necessary, thicken slightly with cornstarch.