Peel and cut potatoes into cubes, and remove woody parts from asparagus.
Fry chopped onions in hot butter until translucent. Add potatoes, asparagus, chopped parsley and just enough water to cover ingredients.
Bring to the boil, reduce heat and cook about 25 minutes. At the end of cooking, add in white wine and Vegeta Natur.
Let cool a bit, then puree using a hand blender. Return to heat, if needed add water to obtain the desired thickness and add in cooking cream. The soup is finished once it begins to boil.
Pour soup into bowls. Add a slice of toast to each bowl. Sprinkle with toasted pumpkin seeds and chives, and serve.