Rinse the hokkaido pumpkin, cut it in half, and scoop out the seeds. Cut it into rough cubes with the skin on. 

Rinse, peel, and chop the onions, garlic, carrots, and potatoes into cubes. 

Take out a heavy-bottomed pot and heat oil in it. Sauté all the vegetables, chili, cumin, and ginger over medium heat for 1-2 minutes.

Add vegetable broth until it covers about 2/3 of the vegetables. Better too little than too much. 

Put a lid on and let it boil in the pot for 15-18 minutes. The vegetables should be tender.

Blend the soup with an immersion blender until it is completely smooth and creamy. Add more vegetable broth if the soup is too thick. 

Add lemon juice and cream and blend it all again. 

Season to taste with salt and pepper.   

Top the soup with roasted pumpkin seeds, sugar snap peas, and diced apples.