Place pumpkin in a baking dish and spray lightly with cooking spray. Bake for 30-40 minutes or until pumpkin is cooked. You should be able to easily pierce through it with a fork.
Place roasted pumpkin and vegetable stock in a high speed blender.
Blend until smooth and creamy. Taste and season with salt and pepper according to your preference.
Top with a bit of coconut yogurt for some extra creaminess if desired. Enjoy!
Notes
I used kabocha pumpkin (also known as Japanese pumpkin) but you can use whatever variety you can find. Squash will also work fine!
Adjust the consistency of the soup according to your own preference. Add more stock if you want a thinner soup, or add less if you want a thicker, creamier soup.