Heat a large saucepan over medium-high heat.
Once hot, add olive oil and yellow
onion. Cook, stirring frequently, for 5 minutes, or until onions begin to brown
on the edges.
Add butternut squash and carrots. Cook, stirring frequently, for 4
Add garlic, cumin and cinnamon. Stir to combine and cook for 1 minute,
or until fragrant.
Add vegetable broth and cover the pot with a lid. Bring to a boil, then
simmer for 25-30 minutes, or until butternut squash is fork tender.
While the soup cooks, toast pumpkin seeds in a small skillet pan over
medium heat. Stir continuously and remove from heat once the seeds are golden
brown (approximately 2-4 minutes). Set aside.
When soup is cooked, transfer contents to a
blender, cover the lid with a clean kitchen towel, and slowly blend until
smooth and creamy. Alternatively use an immersion blender.*
Season with salt and black pepper, to taste. Transfer soup into bowls.
Top with pumpkin seeds. Serve warm.