1-First, halve the pumpkin, remove the seeds, cut into quarters, and brush the flesh side with 1 tablespoon of olive oil. Roast cut side down for at least 35 minutes until tender, then let it cool before peeling and setting aside.

2-Next, in a large pot, heat the remaining 3 tablespoons of olive oil over medium heat. Add the chopped onion, garlic, and ½ teaspoon sea salt, cooking for 8 to 10 minutes until the onion turns translucent.

3-Now, add the roasted pumpkin flesh along with ½ teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ⅛ teaspoon cloves, a tiny dash of cayenne pepper if you like some heat, and freshly ground black pepper to taste. Break up the pumpkin and pour in 4 cups of vegetable broth, then bring to a boil and simmer for 15 minutes.

4-Meanwhile, toast the ¼ cup pepitas in a skillet over medium-low heat until they smell great and start to pop lightly; let them cool before using.

5-Finally, stir in ½ cup full-fat coconut milk or heavy cream and 2 tablespoons maple syrup or honey. Blend everything until smooth, taste, and adjust seasonings as needed for the perfect creamy finish.