*Adjust chipotle based on how spicy you like it.
Heat butter in large soup pot over medium-high heat. Add onion and cook for 3 to 4 min. until it starts to become translucent. Add carrots, pumpkin, chipotle and spices, and saute until vegetables are tender, about 5 to 6 min. Add stock, bring to a boil, then reduce and simmer for 15 min. Puree soup in a blender (in batches) or with a handheld immersion blender. Stir in desired amount of cream, then add citrus juice and salt and pepper to taste.
Serve garnished with raw or toasted pumpkin seeds and/or whole or torn cilantro.