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Preheat oven to 400°F (200°C).
Prep and roast the pumpkin (remove seeds, rub with oil, salt, pepper, bake covered about 1½ hours).
On another tray, roast the squash, sweet potatoes, carrots, onion, and garlic (also with oil, salt, pepper) for about 1 hour.
Scoop out the roasted veggies into a pot, add the stock, and simmer.
Purée until creamy and smooth.
Pour into your roasted pumpkin or bowls, and top with toasted pumpkin seeds + a sprinkle of cinnamon.