Preheat your oven to 400°F (200°C). Place the pumpkin halves cut side up on a baking sheet, drizzle with a little oil or water, and roast for about 45 minutes until the flesh is tender and caramelized around the edges. The aroma should be sweet and smoky as it cooks.
Once roasted, let the pumpkin cool slightly, then scoop out the soft flesh into a bowl, discarding the skins. Set aside.
In a large pot, heat a tablespoon of oil over medium heat. Add the chopped onion and cook until translucent and fragrant, about 5 minutes, stirring occasionally. The onions should be soft and beginning to brown around the edges.
Add the minced garlic to the pot and cook for another minute until it fills the kitchen with a warm aroma. Be careful not to burn it; just soften and release its scent.
Stir in the smoked paprika and chipotle powder, cooking for another 30 seconds to awaken the spices and deepen their flavors.
Pour in the vegetable broth and bring to a gentle simmer. Add the roasted pumpkin flesh to the pot, breaking it apart with a spoon to help it blend more smoothly. Allow everything to simmer for 10 minutes to meld the flavors.
Use an immersion blender or transfer the soup to a blender, then blend until completely smooth and velvety. Return the soup to the pot if needed.
Stir in the cream for extra richness, then taste and adjust seasoning if necessary. Warm the soup gently until hot but not boiling, for a silky texture.
Serve the soup hot, garnished with a sprinkle of toasted pumpkin seeds or a drizzle of cream for presentation. Enjoy its rich, smoky, and velvety character with every spoonful.
