Clean the pumpkin from the center. Cut the pumpkin into smaller portions. Place them on a baking tray on baking paper. Brush the pumpkin with 2 tbsp olive oil. Cook in the oven for 40 minutes. Set aside when cooked & let it cool a bit.
Heat the remaining oil in a casserole pan.
Add the garlic & onion. Season with salt & pepper. Cook for 5 minutes over medium to high heat, stirring frequently.
In the meantime, peel the pumpkin's skin. Add the pumpkin & cinnamon to the pan. Break the pumpkin up. Add the stock & bring to a boil. Simmer for 20 minutes.
Add the honey & coconut milk. Mix well & turn the heat off. Let it cool a bit & then blend it to your liking. I like to blend it to a smooth texture.
Serve with some croutons or roasted pumpkin seeds.