In a pressure cooker, sauté the onion in olive oil over medium heat. Season with salt, pepper, and paprika. Add the ginger, orange zest, and garlic, and sauté everything together. Add the vegetables, cinnamon, and nutmeg, and continue sautéing. Pour in the boiling water, increase the heat to high, stir, and bring to a boil.

Close and seal the pressure cooker, set to cooking position 1, and once the safety valves rise, reduce to 2/9 and cook for 8 minutes. Depressurize the cooker, open it, and strain the liquids.

Puree the vegetables, gradually adding the cream first, then the soup liquids, until reaching the desired consistency. Add the butter and stir gently to melt. Taste and adjust salt or pepper if needed.

Serve the pumpkin soup in deep bowls, sprinkle with extra grated nutmeg, and garnish with pumpkin seeds. Serve immediately.