Preheat the oven to 350F.

Season the quartered pumpkin with olive oil and roast for one hour, or until the skin is soft and can be easily pierced with a fork or cake tester. Remove the skin from the pumpkin and set the pumpkin meat aside.

Place a 12 QT Stock Pot over medium heat and melt the butter. Sauté carrot, leek, onion, celery, garlic, ginger until everything is soft and the onion is translucent. Add the ras-el-hanout and toast until fragrant.

Place the pumpkin’s meat in the stock pot and add the milk.

Simmer for 45 minutes over medium heat.

After 45 minutes, stir in the pomegranate molasses and season to taste with salt.

Allow the soup to cool and then transfer it to a blender. Blend for 5 minutes, or until smooth, in batches. Don’t fill up the blender more than halfway.

In a small bowl, mix the greek yogurt with the rosewater to taste.

Serve, and top with Rosewater Yogurt and pomegranate seeds, if you’d like.