• Preparing Pumpkin:
• Start off with washing and wiping the pumpkin. Carefully, cut it into halves.
• Using a spoon, remove the seeds and fibers from the center of the pumpkin. If a pumpkin is of a little bigger in size, then slice it into the quarter.
  

How To Roast Pumpkin:

• Pre-heat the oven at 180 degrees Celcius.
• Place the pumpkin slices in a baking tray. Place a 2 - 3 sprig of rosemary along with a whole garlic pod and onion in between pumpkin slices. Sprinkle salt and drizzle 2 - 3 tablespoon of extra virgin olive oil over the pumpkin slices.
• Bake pumpkin for 20 minutes each side. Check using a fork, if the pumpkin flesh is tender. Baking time may vary, depending upon the size and variety of the pumpkin. So check after the first 20 minutes.
• If it is roasted well, the flesh would scoop off easily. If not, then pop it back in the oven for another 5-10 minutes.
  
• Once roasted, scoop out the flesh of the pumpkin. Discard the skin. Grind the roasted pumpkin pulp along with garlic cloves and onion to a smooth puree.

Roasted Pumpkin Soup:

• Heat a teaspoon of olive oil in a saucepan. Add pumpkin puree.
• Add warm vegetable stock in the same saucepan. As the liquid comes to a boil reduce the heat to medium and let the soup simmer for 10 - 15 minutes more. Taste, add salt, pepper, cream or coconut milk accordingly. Turn off the heat.
• Serve Roasted Pumpkin Soup warm garnished with cream and chopped parsley.