In a saucepan, combine pumpkin, cream cheese, and spices. Over medium heat, mix until combined.

Add chicken stock and simmer for 15 minutes, uncovered.

Meanwhile, heat a tablespoon of olive oil over medium high heat and add pork chops. Cook approximately 5-7 minutes per side, until done.

Wash the onions and toss in 1 tablespoon olive oil and ½ teaspoon salt, broil for 10 minutes, stirring/rotating frequently until charred/browned.

Ladle the soup into bowls, add sliced pork, onions, then sprinkle with pepitas.