Ingredients
1kg pumpkin or squash  
1½ litres of stock 
1 onion 
3 garlic cloves 
Olive oil 
75g Parmesan, grated 
Salt 
Pepper 
Pumpkin seeds 
Paprika

Method
Preheat the oven to 180c. Cut your pumpkin or squash into large wedges, not bothering to peel it.  Cut the onion into wedges.  Put all into an oven dish, drizzle over a few tbsp of olive oil, season and bake for 30-40 minutes until soft and cooked through. 

Leave to one side for 5-10 minutes until cool enough to handle. Remove the skin of the pumpkin and squeeze the garlic out of the skin.  Put the pumpkin, onion and garlic and some stock into either a blender or a saucepan where you can use a handheld blender and blitz.  You need to add enough stock to blend and then add as you go to get the consistency you like.  I like mine to be not too thick but not runny either. 

Heat in a saucepan until it is hot, add the parmesan and serve. 

If you like, while you are roasting the pumpkin you can roast the seeds, just put into a baking dish with olive oil, salt and paprika and roast for 20-30 minutes until starting to go golden.  These are nice scattered over the top of your soup.