Melt butter in a saucepan over medium-high heat. Add onions and garlic and cook, stirring often, until softened, about 4 minutes. Add spices and stir for a minute more.

Add pumpkin and vegetable stock; blend well. Bring to a boil and reduce heat, simmer for 10 to 15 minutes.

Transfer soup to a blender or food processor. Cover tightly and blend until smooth. Return soup to saucepan.

With the soup on low heat, slowly add milk while stirring to incorporate. Add cream. Adjust seasonings to taste. If a little too spicy, add more cream to cool it down. You might want to add a teaspoon of salt.

I was going to draw a heart squiggle with cream for sappiness' sake, but doesn't a parsley tail look so much funner? :D

If you are making this for a toddler, you can just reduce/omit the paprika.