Preheat the oven to 425 Degrees Ferinhiet

Cut pumpkin(s) in half and scoop out seeds and place in bowl for later

Slice pumpkin into 2 inch slices

Brush slices with 2 Tablespoons olive oil

Place on aluminium foil cover cookie sheet peel side down

Roast in oven for 30 minutes

Remove pumkin from oven let

Clean seed by removing all the orange stringy bits from the seeds

Rinse seeds and spread on towel to dry

Slice the pumpkin off the peel with large chef knife additionally, removing an burnt pumpkin flesh

Cut the roasted pumpkin into 2 inch squares

Heat remaining oil in 6qt heavy bottom soup pot

Add onions and cover

Reduce heat and cook 5 minutes without coloring

Stir in the squash and season

Cover and cook another 5 minutes

Pour in the broth and bring to a boil

Cover , reduce heat and simmer 20 minutes or until pumpkin is very tender

Puree soup

Toss pumpkin seeds in oil and salt and pepper

Roast pumpkin seeds inthe oven till dry

Cool pimpkins seeds and set aside

Serve Hot over cheese

Sprinkle with pumpkin seeds