To make: peel and cube the squash toss with 3 oz walnut oil and brown sugar. Bake in 350 degree oven for approximately 30 minutes or until fork tender. Puree the squash and add the remaining ingredients aside from the pumpkin seeds and remaining walnut oil in large soup pot. Bring the ingredients to a simmer and cook for approximately one hour. Add salt to taste. Toss pumpkin seeds with the remaining walnut oil and a pinch of salt and sauté until toasted. Serve in a bowl and garnish with toasted pumpkin seeds.