What is vital here is the pumpkin. It must be an organic blue pumpkin, which can be obtained at health-food shops. Once you have tried one, the large, orange, woolly variety will become a thing of the past in your life.
As to the roasting, simply cut it in half, scoop out the seeds, then cut into moon crescents. Place the pieces on a baking tray, skin down, drizzle with extra-virgin olive oil, season with salt and pepper, and roast in a hot oven, basting occasionally. This should take about 20–25 minutes. Check with a knife to see when it’s soft.
Be careful not to overcook your pumpkin as it will dry out.