Clean the pumpkin and vegetables and cut into pieces, toast them lightly in a saucepan in a little butter and olive oil (do not let them burn).
Pour in the broth and simmer on medium heat for 20 minutes. Purée finely with the hand blender, then season with salt, pepper and double crème to taste.
Drizzle with chili, pumpkin or walnut oil to serve. Serve with toasted baguette or ciabatta.