The HOW:

• 1 pumpkin (any of the round ones will do), personal preference or whatever's available!
• 1-2 Onions & garlic to suit
• Stock (I use either chicken or vege, preferably fresh/homemade)
• tsp or so of Curry powder
• Pinch of Chilli + salt to suit
• Sometimes I add 1-2 carrots or kumara for extra richness

Turn your oven on to about 175 C. Using a good sharp knife, cut around the stem of the pumpkin to make a lid, remove the lid then clean out the inside.
Fill with water & garlic, curry, chilli, salt (herbs such as Basil or Parsley are good here too) & pop the lid back on.
Roast the pumpkin until the skin is pretty soft &/or wrinkly & the flesh is mashable. About an hour - will depend on the type & size of your pumpkin. The green ones take longer but are smaller.
Remove from oven & scoop all the insides into a large pot.
Add your stock & any other ingredients. Add more liquid until everything is well covered.
Simmer until all well cooked through (DO NOT BOIL).
Once cooled process until you get your desired consistency. I like mine quite thick so rarely add any extra water but if you like it more pouring consistency add WARM water when processing.

Pretty substantial on its own, leave out the onion & garlic if you're on fodmaps

Photo by Valeria Boltneva: https://www.pexels.com/photo/shallow-focus-photography-of-squash-soup-1277483/