Place oil in a saucepan over medium heat; add squash, onion, garlic, coriander and cumin.
Sweat for about 15 minutes or until squash and onions are tender. Add stock and cinnamon; simmer for 2 minutes - remove from heat. Once the soup cools, puree in a blender until smooth.
When ready to serve, heat soup, add lemon, minced cilantro, salt and pepper. Ladle soup into a bowl and top with toasted pepitas.
Per Serving: 163 Calories (28.8% from fat); 6g Fat (1g Sat, 4g Mono, 1g Poly); 5g Protein; 27g Carbohydrate; 5g Dietary Fiber, 0mg Cholesterol; 639mg Sodium. Food Exchanges: 1 1/2 Grain (Starch); 1/2 Vegetable; 1 Fat.