In a medium bowl, whisk together 2 eggs, 1 tablespoon oil, 1 teaspoon ground cumin, 1/2 teaspoon ground cinnamon and Lipton Kosher Matzo Ball Mix in a medium bowl. Cover and refrigerate for 10 minutes.

Bring a medium, wide mouthed stock pot of water to a boil, lower to a simmer. In a separate larger stock pot, heat 2 tablespoons oil over medium high heat.

Add onions with 1/2 teaspoon salt, lower to medium, and sauté about 5 minutes, until they start to turn translucent. Then add cumin, ginger, cinnamon, chile powder, pepper and remaining salt and stir to combine.

Then add pumpkin puree and combine. Then add broth and stir it all together. Bring to a simmer, and simmer for 10 minutes to meld all the flavors, stirring occasionally. Puree with a hand blender if you want a smooth soup (I didn't, but you can.) Finish with salt to taste, lemon juice and cream if desired.

Now your matzah ball mixture should be ready. Wet hands, and form into about 10-12 1-inch balls.

Carefully place the balls into the simmering WATER. Simmer for 15 minutes, turning the balls occasionally for even cooking. Matzah balls will expand when they are done.

Place the matzah balls in the hot pumpkin soup and garnish with pumpkin seeds and Greek yogurt.