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Preheat the oven to 425 degrees
Cut the pumpkin in half and remove the seeds. Continue to slice the pumpkin into 2 inch wedges.
Line a sheet pan with parchment and place your pumpkin wedges on the sheet pan. Drizzle generously with olive oil, salt and pepper.
For ease, I also placed a whole head of garlic and shallots cut in half onto a sheet pan, drizzle with EVOO for roasting.
** Roasting will brings out the natural sweetness of both the squash, garlic & shallot – adding depth to your soup.
Roast for approx 40 minutes – until very tender.
Once cool enough to handle scoop out the flesh and discard the skins. Squeeze out the individual bulbs of garlic from the skin – set aside.
Place the squash, broth, salt & pepper, and cayenne into a saucepan and bring to a boil. Lower heat and simmer for 15 minutes so that flavors can meld.
Combine all ingredients with the coconut milk in a blender. Puree until silky smooth.
Toast some pepitas, chop fresh sage, and drizzle coconut creme to garnish.