This recipe requires a high speed blender or a hand blender.
Start the recipe by pre-heating the oven to 180 degrees Celsius. Make available a baking tray with parchment paper over.
With a very sharp knife, remove the bottom/top of the Pumpkin and cut it in half. Using a large and sharp spoon, remove completely the seed and all the strings attached.
Brush the flesh of the Pumpkin with the Olive Oil, and place it facing down on the baking tray. Bake it for 45-50 minutes or until the skin is easily pieced by a fork. Remove the Pumpkin from the oven and leave it to cool for at least 10 minutes, then remove the skin by peeling it off.
Using a large cooking pot over medium heat, add the Olive Oil, Shallots, and Garlic. Cook the ingredients for 3 minutes or until it developed a brown and translucent appearance.
To the same cooking pot, add the Pumpkin and the remaining ingredients (apart from the Pumpkin Seeds), and bring the pot to a simmer.
Turn off the heat, and blend the soup until creamy and smooth by using a hand blender. After blending, continue to cook in a medium heat for another 10 minutes, and it’s done.