1. Preheat oven to 400°F.

2. Cut the pumpkin in half, remove the seeds, and cut into 4 to 6 slices. You can wait to remove the seeds until after roasting, if preferred.

3. Place the pumpkin on a rimmed baking sheet. Drizzle with 1 tablespoon of the olive oil and season with salt and pepper.

4. Roast in the oven for 35 to 40 minutes, or until fork-tender. Allow to cool enough to handle, then spoon out the pumpkin flesh into a bowl.

5. Add the remaining tablespoon of olive oil to a large saucepan or deep skillet over medium heat. Sauté the onion until translucent, about 3 to 5 minutes.

6. Stir in garlic and cook until fragrant, about 30 to 60 seconds.

7. Add the pumpkin, ginger, and vegetable stock. Season with cayenne pepper, salt, and pepper to taste.

8. Bring it to a boil then reduce the heat and simmer, covered, for 20 minutes. Stir occasionally to avoid the soup burning on the bottom of the pan.

9. Use an immersion blender or carefully transfer the soup to a stand blender to purée until smooth.

10. If the soup is too thick, add extra stock or water to thin. For a thicker consistency, add more pumpkin purée or simmer uncovered for longer.

11. Divide soup between 4 bowls and serve warm. Garnish with a drizzle of cream, coconut milk, or olive oil and top with fresh herbs or pepitas, if desired.