Preheat the oven to 350℉.

Heat the olive oil and onion in a pot over medium heat until the onions turn translucent.

Incorporate the butter and tomato paste into the mixture, making sure to fully blend the tomato paste and completely cover the onions. Allow it to cook for one more minute.

Add in the apple juice, vegetable broth, squash, carrots, and celery, then thoroughly mix everything.

Add the cornstarch, cinnamon, curry powder and lemon juice and stir again to mix everything together.

Raise the heat level to medium high and bring the pot to a boil. Then, lower the heat to medium low and allow the pot to simmer for 15 minutes or until the squash has achieved a softened consistency.

As the pot simmers, take a pan and place the pumpkin seeds on it, then bake them for 10 minutes in the preheated oven.

Mix together the pumpkin puree and honey in the pot, ensuring they are thoroughly incorporated.

Use an emulsifier to blend the soup or transfer it to a blender and blend until it reaches a smooth consistency.

Top with the toasted pumpkin seeds and serve.