1. Preheat your oven to 200 C.
2. Wash and clean all your fresh produce. Chop the pumpkin, onion, bell pepper and tomato into evenly sized pieces and peel the garlic.
3. Add all these ingredients along with your pumpkin seeds, drizzle the oil and mix everything well.
4. Roast your veggies till it gets tender and you can see some brown spots on your tomato and bell pepper.
5. Let the vegetables cool down and then put everything into a blender (along with the juices in the pan). To help blend well add some of the vegetable broth to it. Once the mixture turns smooth and creamy, transfer it to a heavy bottom saucepan and then put it on medium heat. Add the coconut milk and let the soup come to a boil. Add some salt, garam masala and pepper to taste. You may add more vegetable broth to adjust the consistency. Make sure you adjust the seasoning and bring the soup to a boil before serving.
6. Serve hot with a drizzle of fresh cream and sprinkle some more toasted pumpkin seeds on top for added texture.

Enjoy your meal!