In large saucepan over medium high heat, saute jalapeño in hot olive oil until just tender (about one minute). Gently stir in broth, pumpkin and lime juice. Bring to a boil and reduce heat. Add cilantro and simmer for five minutes. Stir in maple syrup or honey and garnish with toasted pumbpkin seeds and a sprig of cilantro.
*Note: I roasted a cheese pumpkin to use in the puree and to serve as the soup bowl. Then roasted two miniature pumpkins and two sugar dumpling squash to add to the puree. The two small pumpkins served as the soup cups.