Preheat the oven to 180 degrees.
Cut the pumpkin into equal pieces and place on a baking tray. Drizzle with olive oil and salt and pepper. Roast the pumpkin in the oven for 30 minutes.
Chop the onions and garlic.
Fry the onion and garlic in a pan with olive oil and after a few minutes add the turmeric and chili powder.
Add the roasted pumpkin and fry briefly. Then add the stock and bring to the boil. Let everything simmer for about 20 minutes.
Puree the soup until smooth with a hand blender and season with salt, pepper and cooking cream.
