First cut the pumpkin in half, remove the seeds and fibers.

Put halved pumpkin cut side down, on a baking sheet, covered with parchment paper

Roast pumpkin in a 400°F preheated oven, for about 40 to 45 minutes.

Once pumpkin is roasted, peel off the skin and cut into chunks.

In a saucepan over medium heat, put olive oil.

Add the onions, garlic, cilantro, pumpkin chunks, salt, pepper, coriander, oregano, cumin and pumpkin spice.

Cook for about 10 minutes, then cover with boiled water ( just enough water to cover the vegetables).

Let cook for about 15 to 20 minutes on Medium heat.

Puree the vegetables, using an immersion blender.

Adjust the seasoning and add salt if needed.

Toss in the cheese and turn off the heat.

Stir constantly until the cheese melts. Add hot sauce if you like (optional).

Serve in a carved pumpkin bowl if you desire. It can be served as is or sprinkled with black pepper, nutmeg or add crème fraiche.