Chop onion and add to dutch oven or large pot with 2 tbsp olive oil. Saute until soft and lightly browned.
Add split peas and vegetable broth to the pot with the onions. Bring to a boil and simmer for 45-60 minutes until peas are soft and breaking down.
If you would like a smoother soup consistency, use an immersion blender until it reaches your desired consistency. Or transfer soup in small quantities to (vented) blender. I like a slightly chunkier soup so I just boiled until most of the peas started to break down on their own but some chunks remained.
Add pumpkin and spices and stir well. Salt to taste.
Divide soup into 5 containers. In 5 separate small containers or jars, divide toppings (each: 2 tbsp pumpkin seeds, 2 tbsp fried onions, 5-6 croutons).
When ready to eat: microwave soup for approximately 2 minutes. Add toppings after microwaving. Enjoy!