In a medium pot, melt KEFALOS Butter over medium heat. Add onion and cook, stirring occasionally, until softened for about 8 minutes.
Add flour and cook, stirring, until combined for 1 minute.
Whisking constantly, add chicken stock and 1 cup water and bring to a boil over high heat. Reduce heat and simmer, whisking occasionally for 10 minutes.
Add broccoli and bring to a simmer. Cook until broccoli is very tender for 20 minutes.
Transfer mixture to a large bowl. In batches, fill a blender halfway with mixture and pureé until smooth; to allow heat to escape, remove cap from hole in lid, cover lid with a dish towel, and hold down firmly while blending. Return soup to pot as pureéd.
Add KEFALOS Fresh Cream and heat over medium heat until warmed through. Season with salt and pepper. Thin with chicken stock or water, if desired.
Serve with plain or toasted pumpkin seeds with a tablespoon of yoghurt swirled in to complete your delicious soup!