In a large soup pot heat the olive oil over low heat. Add in the diced onions and sauté for about 15 minutes while stirring occasionally. Sprinkle on a pinch of salt and continue to cook for 5 more minutes. Do not let the onions burn. Allow them to slowly brown and then start to caramelize.
When the onions are done caramelizing, turn the heat up to medium-high and add in the lemon juice. Stir and scrape all the yummy bits from the bottom of the pan and cook until the liquid has almost completely evaporated.
Then add in the pumpkin, paprika, garlic, salt, pepper and broth, and simmer for 5 minutes. Next transfer the soup into a blender and blend until smooth.
Serve hot with Pumpkin Seed Dukkah sprinkled on top.