Preheat your oven to 400 degrees and prepare a large baking sheet by lining it with parchment paper.
Wash the pumpkin and cut it into half, leaving the skin on and scraping out the seeds and insides of the pumpkin. Sprinkle the inside with olive oil, salt, and pepper.
Place the pumpkin slices flesh side down on the baking sheet.
Bake for about 25-35 minutes, or until the pumpkin flesh is soft and beginning to brown slightly around the edges.
When the pumpkin is almost done roasting, heat a large pot over medium-low heat and pumpkin seed oil.
Add the onion, sea salt and pepper and stir together, cooking until the mixture is fragrant and the onion is translucent. Add the garlic and cook another 1-2 minutes.
Add the white wine and continue cooking as the wine cooks off and at least half of the moisture evaporates.
When the pumpkin has finished roasting, scrape the pumpkin flesh out of the hardened skin and into the pot with the onion mixture.
Add the chicken broth slowly. You may not need all of the brother as it could make the soup too liquid-y, so only add what you need.
Stir the soup well and cover, cooking on medium-low heat for about 15-20 minutes, stirring regularly.
Turn off the heat and allow the soup to stop boiling. Add the heavy cream and puree with a hand blender on high speed until creamy and smooth (or transfer to a regular blender and puree on high speed).
Serve immediately with a drizzle of cream, pumpkin seed oil, and a few pumpkin seeds for garnish.
