Didn't exactly come out the colour I was expecting. Likely due to the ground Cumin I added.
Anyway.

Recipe (makes 5-6 portions)

2 Medium Cooking Pumpkins (should yield 900g after prep)
1 1/2 Onions, grated
100ml Olive Oil (possibly more)
1.5L Vegetable Stock
2tbsp Ground Cumin Seeds
Salt and Pepper to taste

1. Preparing the Pumpkin will take the longest. Start by cutting them into smaller sections or wedges, avoiding the stem. Use a large serving spoon to separate the seeds and strands from all the wedges until they're clean. Save the seeds for later and use a knife or a sharp peeler to cut away the thick skin. Cut the Pumpkin into about 1" cubes and toss together with 3/4 of the Olive Oil and some Salt and Pepper.

2. Transfer the Pumpkin to several baking trays and make sure they're all spread out. Roast for about half an hour at 200*C, giving them a shake halfway through, until you can pierce a cube easily with a fork and the edges have started to brown.

3. Leave your Pumpkin to cool and put a large Saucepan (about 2.5L capacity) on medium heat. Add the last quarter of your Olive Oil and fry the grated Onion until it's just starting to brown. This should take about ten minutes. Then add the ground Cumin, stirring constantly for two minutes or until fragrant.

4. Add the Vegetable Stock and bring to a low simmer for another ten minutes. Then add your Pumpkin. Simmer for five more minutes before removing the pan from the heat and allowing it to cool for ten. Blend until smooth and add Salt and Pepper to taste if needed.

Extras

. Might want for more Olive Oil when I roast the Pumpkin...

. You can get a lot of seeds out of a Pumpkin. You see the white bowl I'm using for my Soup? I managed to get enough seeds from both Pumpkins to fill one of those completely. It is a bit time consuming, though, because you have to separate the seeds from the strands. Use your hands, or a small knife, or a spoon, whatever works.

. You can also use different spices for your Pumpkin Soup. I've heard Paprika and Garam Masala work well; however this time I was making for my family who have very, uh...uninspired taste buds, so I had to hold back some...

. Toasted Pumpkin Seeds - If you've had the patience to extract those couple hundred seeds, you're ready to toast them. Rinse the seeds under some hot water, drain them and lightly salt them. Alternatively you can boil them for a couple of minutes in some salted water to get the same result. Spread them out over some large baking trays, making sure they're not layered on top of each other, and toast them at about 200*C for up to twenty minutes. Check on them every five; depending on the size/amount they may take different times to toast.