Preheat oven to 350°F. Line baking tray(s) with parchment paper.
Cut pumpkin into halves or quarters. Scrape out seeds (save for roasted pumpkin seeds) and membranes. Brush pumpkin flesh with about 2 Tablespoons of olive oil. Roast pumpkin for 35-45 minutes, until fork tender. Cool slightly and remove peel from the pumpkin.**
Make Pumpkin Soup
In a large dutch oven or pot on medium low heat, add one Tablespoon of olive oil. Add onion and cook until onion is translucent, about 5-6 minutes. Add garlic, curry, cinnamon, nutmeg, salt, and pepper, and cook for two minutes, until garlic is fragrant.
Add pumpkin and broth. On medium high heat, bring soup to a boil. Once boiling, reduce to a simmer for 10-15 minutes, to allow flavors to blend.
Meanwhile, roast the pepitas in a dry small skillet on medium heat for about 4-5 minutes, stirring frequently. They’ll start to pop and brown quickly. Remove from the heat and transfer to a dish to cool.
Remove soup from the heat and puree using an immersion blender***. Add cream and stir. Serve topped with pepitas, a swirl of heavy cream, and a few croutons if desired.
Notes
*Can use 2 cans of prepared pumpkin puree, each about 15-16 ounces.
**If desired, prepare pumpkin and refrigerate up to one week before making the soup.
***To use a stand blender, carefully transfer the hot soup to the blender (in batches), filling only to the fill line on the blender. Affix the lid, leaving air vent in the middle of the lid open. Cover with a towel, hold the lid down tightly, and blend until smooth.