Cut the pumpkin into 2-inch cubes, seeds out and skin off.
Place the cubed pumpkin into a lined baking sheet.
In a microwavable bowl, melt 4 tablespoons of butter (about 1 minute in defrost mode in the microwave). Pour the maple syrup into the butter and stir.
Pour the butter and maple syrup mixture on top of the pumpkin; toss to coat and spread in a single layer. Roast the pumpkin until fork tender for about 30 minutes.
In a pot heat 2 tablespoons of butter and sauté the shallots and garlic until translucent. Add the roasted pumpkin and chicken stock. Bring it to boil. Turn off the heat. Blend with an immersion blender until smooth.
Pour in the cream and add a dash of white pepper and salt to taste.
I used cream, feta cheese, and arils from a pomegranate to garnish, but you could use your favorite garnish. Serve! Voila!