Transfer the plain roasted pumpkin seeds to a food processor.
Add ¼ cup of the olive oil and pulse until the seeds are ground to a paste. Season with a pinch of salt.
In a saucepan, heat the remaining 2 Tbsp of olive oil until shimmering. Add the onion, a generous pinch of salt and cook over moderate heat, stirring, until softened and just starting to brown, 8 minutes.
Add the squash and bay leaf and cook, stirring, until the squash just begins to soften (~ 5 minutes)
Add the wine and cook until almost evaporated (~ 4 minutes)
Add the stock and water and bring to a boil. Simmer over moderately low heat, stirring, until the squash is very tender, 20 minutes. Discard the bay leaf.
Working in batches, puree the soup in a blender.
Return it to the saucepan, rewarm and season with salt. Ladle the soup into bowls and garnish with a spoonful of the pumpkin seed paste, the sugared pumpkin seeds and a drizzle of pumpkin seed oil.