Make a slurry from the flour & water. Blend it well and remove all of lumps. Set aside, but do stir it occasionally until you are ready to use it. If you don't it will congeal.
To toast the pumpkin seeds, spread them out on a baking sheet and place in the oven, stirring occasionally. Toast for 10-15 minutes minutes, until they just begin to brown. You can also roast them in a dry frying pan on top of the stove over low heat. When they are toasted to a golden brown, remove from the heat and set them aside.
In a large stockpot over medium heat, combine the butter & olive oil and when bubbly add the mushrooms and onions. Saute' for 8-10 minutes stirring just occasionally. Allow the mushrooms to release their juices and lightly brown. Add the garlic and sauté for just a minute or two.
Add the red wine, tabasco sauce and thyme, reduce the heat and to medium low and simmer uncovered for an additional 5 minutes blending all of these wonderful flavors.
Add the beef stock, salt & pepper. Using an immersion blender (or a standing blender, blending in batches), blend the soup until it's the consistency you prefer. I like to have some body with the soup, meaning I don't blend it completely smooth, leaving some chunks of mushrooms. When you've blended it to the consistency you enjoy, increase the heat to a low boil. Add the flour/water slurry and cook for a couple of minutes. This will thicken the soup.
Reduce heat to low and stir in the cream. Heat thru - ladle into bowl and top with toasted pumpkin seeds and a sprinkle of paprika.
This is a rich earthy soup. Absolutely delicious, I hope you enjoy it!