Preheat the oven to 200 degrees celsius (180 fan forced).
Cut the pumpkin into large pieces (and remove the seeds and skin) and place onto a large flat baking tray (approximately 30cm X 40cm) along with the quartered onion.
Drizzle with olive oil and season with salt and pepper. Bake for 35-40 minutes or until the pumpkin is soft.
Place the pumpkin and onion into a saucepan and allow to cool slightly.
Add 1 cup of vegetable stock liquid and blend with a stick blender (a normal blender or a Thermomix can be used in place of the stick blender).
Add the remaining 2 cups, one at a time, blending in between each addition.
Add the cream and gently stir through.
Bring the soup in a saucepan to a low simmer until heated through.
Optional: Serve with crispy bacon, extra cream and crusty buttered bread.