Preheat the oven to 400 degrees F.

Chop the tip and tail off of the pumpkin and scoop out the insides.

Drizzle the pumpkin flesh with olive oil, salt, and pepper. Place the pumpkin halves cut-side down on a baking sheet and roast for 50 to 60 minutes, or until juices begin seeping out of the pumpkin, and the flesh is very soft.

Allow pumpkin to cool enough to handle before scooping the flesh into a blender and discarding the peel.

In a medium-sized skillet, heat the grapeseed (or olive) oil over medium heat and add the chopped onion. Saute, stirring occasionally, until onion has softened and turned brown, about 10 to 12 minutes. Add the minced garlic and saute an additional 2 to 3 minutes.

Add the sautéed garlic and onion to the blender with the pumpkin.

Add the remaining ingredients to the blender and blend until completely smooth.

Transfer the soup to a pot and heat it on the stove top over medium-low heat, stirring frequently. Careful not to heat the soup to quickly, as it will spatter out of your pot.

Enjoy soup with a drizzle of olive oil, fresh cracked pepper, and goat cheese.