Dice the onion then add it to a medium sauce pot with the butter. Sauté the onion over medium heat until the onion is soft and translucent (about 3 minutes).

Add the pumpkin purée, chicken broth, smoked paprika, chili powder, cayenne pepper, nutmeg, and some freshly cracked pepper. Stir to combine the ingredients, then allow the soup to come up to a simmer.

Simmer the soup for 10 minutes. Taste and add salt as needed (I added 1/4 tsp).

Serve the soup topped with pepitas and a swirl of sour cream.