Preheat the oven at 180 degrees C. Halve the pumpkin and scoop out the seeds. Roast the whole bell pepper and pumpkin halves with the cut side down in the oven at 180 degrees C for 20 minutes. After it cools down, the pumpkin becomes easy to peel and slice. Chop into small chunks. Peel the bell pepper and slice, 'catching' the juices trapped within. Keep aside.
Spread out the pumpkin seeds on a baking sheet and place in the warm oven (after turning off) for 10 minutes until toasted.
Slice onion, garlic, and carrot. Add water/ stock and boil along with chopped pumpkin. Once the liquid comes to a boil, let simmer for 10 minutes or until the vegetables become soft.
Turn off the heat. Add the sliced bell pepper with the juices, ground cumin, salt and pepper and blend using a stick blender. Or cool and blend using a regular blender.
For the croutons, chop the whole-wheat bread slices into 1/2 inch cubes. Heat butter (or oil for a vegan recipe) in a frying pan and stir the bread cubes on medium heat until golden brown on all sides. Do it in batches so as not to overcrowd the pan.
The pumpkin seeds would be ready by now. Pour the soup into bowls and garnish with croutons and the toasted pumpkin seeds.
The cumin powder and roasted pepper give a unique flavor to the pumpkin soup, so do not skip those steps.