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Preheat oven to 250°C. Toss pumpkin and ras el hanout with olive oil in a bowl and season to taste. Scatter over a baking tray and roast until pumpkin is caramelised (25-30 minutes). Dice a few pieces and set aside separately for garnish.
Meanwhile, bring stock to the boil in a saucepan. Set one cup aside, then add pumpkin to saucepan and blend with a hand-held blender until smooth, adding extra stock if needed, season to taste.
Serve soup topped with a dollop of yoghurt, roasted pepita and sesame seeds and a sprinkle of ras el hanout.