Peel, halve and de-seed the pumpkins. brush the halved pumpkins in 1 tbsp of olive oil then bake in the oven at 220 degrees Celsius until browned and easily pierced with a skewer. (For a faster option, cook in batches in an air-fryer). Remove from the oven and allow to cool. Once cooled roughly chop the pumpkin into 1-inch cubes.
Heat the remaining oil in a large pot over medium heat. Add the onion, garlic and salt and cook until the onion is translucent. About 5 minutes.
Add the chopped pumpkin, yeast, spices and stock. Bring to the boil and simmer for around 20 min.
Remove from heat and stir through coconut cream until well combined.
Using an immersion or stick blender, blend until smooth.
Return the soup to the heat and serve hot. Garnish with toasted pepitas and black pepper.
