1. In a large saucepan, saute onions in margarine until tender. Add squash, chick broth, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender.
2. Puree squash and cream cheese using a hand blender until smooth. Return to saucepan, and heat through. Do not allow to boil.
Add pumpkin seeds for garnish