Preheat the oven at 180 degrees Celsius.
Place a baking paper on a baking sheet and place thin layers of comté cheese.
Place in the middle of the oven for 5 minutes.
Take the cheese out and set aside for the moment.
Peel and cut the potatoes and pumpkin meat in small cubes.
Peel and slice the onion.
Heat up the butter in a frying pan and cook the onion slices for 3 minutes. Add the vegetables and the broth and cook for 20 minutes.
Add the spices and mix it all with an electrical mixer to a smooth soup.
Add the heavy cream and keep warm.
Pour in small serving bowls and place a cheese stripe in each bowl.