Heat the butter in a saucepan, add the onions and sweat them, being careful not to let them brown. Add the pumpkin and continue to sweat on a low heat for a few minutes, avoiding any colors. Add orange juice, grated zest, potatoes and stock. Cook the soup on medium heat for 1 hour. Season as you wish with salt and pepper.

When the soup is done, process it in a blender until smooth. Transfer to a clean pot, bring to a boil and add coconut cream.

Serve in hot soup plates, garnished with a little bit of fresh parsley.

For Halloween presentation: Cut the top part off of a pumpkin (one with a flat base to ensure stability). Remove the seeds and fibers by scraping the inside until it's smooth. Serve the soup inside the pumpkin with a dash of coconut cream and chopped parsley.