Preheat oven to 425F
Cut the pumpkin in half, scoop out the seeds, then cut in half again
Brush 1 tbsp olive oil on the flesh, and place skin-side-down on baking sheet.
Roast for 35-ish minutes, until flesh is easily pierced with a fork. Set aside to cool.
Heat remaining oil in large pot or Dutch oven, on medium heat.
Once oil is hot, add diced onion, garlic, and salt.
Cook, stirring occasionally until onion is translucent (about 10 minutes).
While onions are cooking, peel and discard the skin from the pumpkin.
Add the pumpkin flesh, cinnamon, nutmeg, cloves, optional pinch of cayenne pepper, and black pepper.
Break up the pumpkin into smaller chunks.
Add broth, bring to a boil, reduce to a simmer for 20 minutes.
Toast pumpkin seeds/pepitas if needed on a dry skillet at med-low heat.
Stir in cream/coconut milk, and syrup/honey to the soup, and remove from heat.
Use immersion blender to puree everything in the pot. You can transfer to a blender, but that's messy.
Taste and adjust salt&pepper as needed.
