Pre heat the oven to 200°C/400°F.Cut the pumpkin in half with a very sharp knife.
Then scoop out the seeds and stringy bits with a spoon, and discard.
Lay the pumpkin cut side down, and start cutting down in wedges. You could, if you wanted, take the skin off first at this stage. I do this interchangeably.Lay your wedges down on their sides, and slice the skin off.
Chop the wedges up into cubes and place them on a baking tray.
Mix 2 Tbsp of the chipotle paste, 1 Tbsp of the olive oil and ¼ tsp of salt in a small bowl. Rub this paste well onto the cubes.Roast in the pre heated oven for 25 minutes until a knife glides through.Take them out and set aside.
Let's make the Chipotle Pumpkin Soup
Peel, halve and thinly slice the onion.Peel and roughly chop up the garlic.
Heat the olive oil in a saucepan on medium heat and tip the sliced onions in. Stir, then reduce the heat to low and cook for 5 minutes, stirring occasionally.
Add the garlic, cook for 30 seconds, then pour the stock in. Bring the heat back up to medium and bring the stock to a simmer.Reduce the heat to low and cook for 10 minutes, uncovered.
Add the roasted pumpkin in, bring to a simmer on medium and cook for 2 minutes.
Take it off the heat and using a handheld immersion blender, purée the whole thing until you have a smooth soup.You could also pour the soup into your usual blender to blend it to a purée, then pour it back into the saucepan. Make sure your blender is heatproof.
Place the saucepan back on medium heat and pour in the cream, stirring. Bring it to a low simmering point (tiny bubbles) and cook for 2 minutes to heat it all up.Taste and add salt if necessary. I find that I usually need just a pinch more salt. Finish off with some black pepper if you like. I don't bother because of the chipotle paste.
Serve your chipotle pumpkin soup in bowls and drizzle a little cream all over and just a tiny dollop of chipotle paste on top.Have some chipotle paste on the side for those who want it hotter.