1. Preheat oven to 400° F. Cut stem off the pumpkin, and carefully cut in half. Using a spoon, scoop out the seeds, and remove the strands. Reserve seeds for roasting. Brush the pumpkin flesh with 2 tablespoons of oil. Place on a baking sheet skin-side up. Roast for 40 to 50 minutes until inside flesh is tender. Set aside to cool.
2. In a large saucepan, add the remaining oil. Cook onions over medium heat for about 10 minutes until soft and lightly golden. Scrape out the pumpkin flesh, and add to pan. Add honey and curry powder. Stir to combine. Cook for about 5 minutes, letting mixture begin to caramelize. Add broth, pepper and salt. Bring to a simmer. Cook for 10 minutes.
3. Use an immersion blender to puree, or transfer in small amounts to a blender. (If using a blender, return the soup to the pan.) Stir in the half-and-half. Bring the soup back to a low simmer, and turn off the heat. Taste for seasoning. Add salt and pepper, as needed. Top with croutons, sage leaves, and Sweet and Spicy Pumpkin Seeds. 

Calories: 220, Fat: 13 g (3 g Saturated Fat), Cholesterol: 5 mg, Sodium: 570 mg, Carbohydrates: 25 g, Fiber: 3 g, Protein: 6 g.