Preheat oven to 375˚F. Cut pumpkin in half and scoop out seeds. Coat inside with 1 tsp of the oil. Place, cut side down, on a baking sheet. Bake until soft, about 30 minutes.

Heat remaining oil in a large pot over medium heat. Add onion and cook until very soft, about 10 minutes. Add garlic and ginger and cook until softened, about 3 more minutes. Add bay leaves, salt, pumpkin pie spice and pepper; cook until fragrant, about 1 minute.

Scoop roasted pumpkin out of skin and add to pot. Stir in and cook about 3 minutes. Stir in water and bring to a boil over medium-high heat. Reduce heat to medium-low and let simmer to meld flavours, about 15 minutes. Remove bay leaves.

Blend mixture in batches until smooth, about 2 minutes. Return to pot and heat soup over low, adding up to 1 cup more water if desired to achieve the right consistency. Stir in maple syrup. Serve soup, garnished with a dollop of yogurt or sour cream, some pumpkin seeds and a dusting of pumpkin pie spice.