Preheat oven to 300 F.
Place squash on a parchment or foil-lined baking sheet. Bake for 2.5 to 3 hours. When done, the skin should be caramelized and fork tender. Let cool for at least 15 minutes.
Cut in half lengthwise and scoop out and discard seeds. Spoon the flesh into a bowl.
Season onions and garlic with pepper and 1 tsp salt and sautee over medium heat until fragrant and soft.
Add the curry powder, paprika, cinnamon, and 1 tsp salt, stirring and letting the spices toast for 1 minute.
Add the cream, stock, and ginger. Cover the pot and simmer on low for 20 minutes.
Add the squash and and blend everything together with an immersion blender until smooth. Cover and simmer on low for another 10 minutes.
Garnish with a splash of cream and toasted pumpkin seeds and serve.