Boil the stock ingredients in a saucepan and simmer for one hour.
Rest the stock for 20 minutes and strain through a sieve.
Preheat the oven to 180°C.
Prepare the acorn squash by removing tops, seeds, and fibres.
Season squash with olive oil, salt, and pepper and roast for 45 minutes.
Cube half of the pumpkin wedges and set aside.
Sauté the onion with salt and one teaspoon of cinnamon until soft.
Add pumpkin cubes and stock to the onions and simmer for 20 minutes.
Pan-fry pumpkin wedges in butter with caraway and remaining cinnamon.
Drizzle wedges with honey and roast in the oven for 8 minutes.
Combine the roasted pumpkin wedges with the simmering soup.
Simmer for 10 minutes, stir in the cream, and season.
Cool slightly and blend in a food processor until smooth.
Fry the cleaned pumpkin seeds with cinnamon until toasted.
Ladle soup into roasted acorn squash and garnish with toppings to serve.