Pumpkin cream soup with radish sprouts

1 small pumpkin 
1 small onion 
3 tablespoons chopped chives 
1 tablespoon finely chopped parsley 
1 cup chicken broth (with us always is Rosula of Sunday and always up to something useful) 
1 clove garlic 
salt and pepper colored - MILL 
fried onion to sprinkle 
radish sprouts to sprinkle 
1 tablespoon butter 
2 tablespoons olive oil 

Pick the flesh of the pumpkin. Fry in olive oil and garlic onion cut into small cubes. As already golden brown add the pumpkin flesh and fry about 5 minutes, then add the butter, season with salt and pepper and fry over medium heat about 4 minutes more. Boil chicken broth in a pot (ours was the broth). Add fried pumpkin, cook time 5 min. Then add the parsley and chives, mix to a smooth cream. If it is still too sparse to reduce the heat until the proper density. Serve with roasted onion and radish sprouts.