Cool it, cut it up, the peel should easily peel off.
Scoop out seeds and place them on a cookie sheet, cover them in turmeric, sea salt and red pepper flakes and bake at 400 for about 20 minutes, until they are toasted.
Chop a single white onion and saute it in some olive oil until tender, about 5 minutes over medium heat. Add pumpkin dice to the pan. Add 6 cups of water, season, bring to a boil and then simmer for 15 minutes or so, stirring occasionally. Add 2 cups of coconut milk, stir and simmer 5 minutes.
Remove from heat and fully mix using an immersion blender or transfer to a blender to puree.
Serve it up warm and topped with the toasted pepitas and WHAM! Delicious, Vegan, lactose and gluten free! Of course, topping with a little sour cream wouldn’t be a crime either. Absolutely wonderful!