The butter is melted in a large saucepan over medium heat. Add crushed garlic and chopped onion. With constant stirring, until tender stifle (about 4 minutes). Add spices and stir 1 minute more. Add the pumpkin and broth and stir well. The soup was allowed to boil, then reduce heat and simmer for 10-15 minutes. Pass a soup - can parts or all, depending on the devices you have. Puree the soup back into the pan and leave on low heat. Add the sugar and then a stream of the added milk. Once the soup is homogeneous and add the cream. The soup is seasoned to taste, if too spicy, add more cream. Serve garnished with a few roasted and peeled pumpkin seeds.