Roast the pumpkin: Heat the oven to 400°F. Halving and seeding the pumpkin takes about 10 minutes. Rub the cut sides with the olive oil and salt, set cut-side down on a sheet pan, and roast 35 minutes, until the flesh yields easily to a fork.
Prep the aromatics: While the pumpkin roasts, chop the onion and mince the garlic, about 5 minutes of prep.
Sauté: Warm a drizzle of oil in a large pot over medium heat. Cook the onion 5 minutes, until soft, then stir in the garlic for the last minute.
Simmer: Scoop the roasted flesh into the pot with the broth and cumin. Simmer 10 minutes so the flavors come together.
Blend: Blend the soup in batches until completely smooth, then return it to the pot and stir in the cream. Taste and adjust the salt.
Serve: Ladle into 4 bowls and scatter the toasted pumpkin seeds over the top.
