heat butter in a large sauce pan on medium heat.Add chopped onion,ginger and garlic.saute for few minutes until soft.Add diced pumpkin and roast until it starts to turn golden.
Then add chopped celery and green chili,saute for few minutes.then add stock and bring to boil.then reduce the flame and cook covered until pumpkin become soft and tender.then switch off the stove and let it cool.transfer to a blender and blend until smooth
then transfer to the sauce pan and cook until warm.Then add fresh cream and combine well.season with salt and pepper.serve topped with roasted pumpkin seeds and bread bites along with bread or Naan.