Finely chop the onion and sweat it with the finely chopped rosemary (possibly the other spices) in a little olive oil, pour over the soup and white wine, add the chopped pumpkin, potatoes and carrots. As soon as the ingredients are soft, puree the soup with the hand blender and remove from the heat. Stir in salt, pepper and cream, season with a little lemon juice if necessary, garnish with unsalted pumpkin seeds on the plate.