Heat olive oil in a large, heavy bottom pot over medium-high heat. Add in onion, pepper, and cumin. Cook, stirring occasionally, until vegetables are softened, 5-6 minutes.

Stir in the garlic and cook, stirring constantly, for 1 more minute.

Add in the chicken, cubed butternut squash, chicken stock, salt and pepper. Give it a stir.

Put the lid on and bring it to a boil. As soon as it comes to a boil, turn down the heat to low, put the lid back on, and let it simmer for 20-25 minutes or until the chicken is fully cooked. Feel free to stir it once or twice during the cooking process.

Using a slotted spoon, remove the chicken from the soup and shred it (or cut it into cubes). Set the now-shredded chicken aside.

Ladle 4-5 cups of the soup mixture into a large heatproof bowl. Using an immersion blender, blend until smooth.

Transfer the pureed soup back into the pot along with the shredded chicken. Taste for seasoning and add more if necessary.

Bring the soup to one last boil.

Stir in the lemon juice and parsley. Ladle into bowls, garnish with the additional parsley and pumpkin seeds (if desired), and serve with lemon wedges on the side.