Using a sharp knife, carefully cut the pumpkin in half, scoop out the seeds, and cut into large wedges. Place into a roasting tray, skin-side-down, drizzle with oil and generously season with a pinch of salt. Place in the oven for 30-45 minutes until soft and lightly caramelised. Remove from the oven and cool, then remove the skin and cut into bite-sized chunks.
In a large, heavy-based saucepan add a drizzle of oil and heat until shimmering. Add the chopped onion to the pan and cook over medium-low heat for 5-6 minutes, stirring occasionally, until soft.
Add the cayenne pepper and bay leaves then increase the heat and cook for another minute or two before adding the garlic and roasted pumpkin.
Continue to cook for another two minutes, stirring often, then add the stock to the pan. Season with salt and white pepper, then bring to the boil and simmer for 20 minutes.
Blend the soup until smooth, then taste for seasoning. Add more salt, pepper, and cayenne pepper if necessary, plus a tablespoon or two of maple syrup, to taste.
Keep hot and serve in bowls, topped with crumbled goat’s cheese, toasted pumpkin seeds, and a drizzle of extra virgin olive oil.