Melt butter in medium pot over medium heat. Add onions, and garlic and cook until onions are translucent and soft, 10 minutes.
Add vegetable broth, heavy cream, and pumpkin puree and stir until smooth. Add cayenne, chipotle seasoning, paprika, oregano, a pinch of salt, and a pepper to taste.
Simmer for about 20 minutes. Turn off heat, and using the immersion blender, blend the soup and onions together. I didn't fully blend the onions in, so there was still some texture to the soup! Top with pumpkin seeds and serve immediately.
IF there are any leftovers, it's even more delicious the next day for lunch, if you can believe it!