Preheat your oven to 400F and line a large rimmed baking sheet with parchment paper.
Peel and cut the pumpkin into 2-inch pieces and place them into the prepared baking tray, together with the garlic cloves.
Season pumpkin and garlic with salt and pepper, and lightly coat with C&T olive oil, then spread into a single layer.
Place the tray on the middle rack of the oven, and roast until pumpkin is fork-tender, about 30 minutes.
Meanwhile, prep the remaining veggies. Heat oil in a medium saucepan over medium heat, add onion and carrots, and sauté until they soften, about 5-6 minutes, stirring occasionally.
Add the FCC spice blend, roasted pumpkin, and garlic (pop it out from the skins). Pour in the broth and bring to a boil, then continue to cook for a couple of minutes.
Remove soup from heat, and pure it with an immersion blender until smooth.
Season with salt and pepper to taste and garnish with desired toppings.
Enjoy!