DIRECTIONS:

1. Preheat oven to 425°F
2. Use a large, sharp knife to cut the pumpkin in half, scoop out all the seeds and strings, then slice into wedges. 
3. Place the pumpkin wedges on a baking sheet along with the peeled and half onion, whole garlic cloves, and ginger pieces. Drizzle everything with grapeseed oil and gently rub the vegetables to coat evenly.
4. Roast pumpkin and aromatics for 35-40 minutes or until the pumpkin is soft.  
5. Scoop out the cooked and slightly cooled pumpkin flesh then place into a high-speed blender. 
6. Next, add the hoisin sauce, turmeric, salt, pepper and vegetable stock then blend until smooth.
7. Squeeze the garlic cloves out of the skins and add to the blender along with add the roasted onion then blend again until smooth.
8. Taste the soup and adjust seasoning if needed. 
9. Serve the pumpkin soup in warm bowl and garnish with pumpkin seeds and a drizzle of coconut cream.