Preheat the oven to 400F

Place the pumpkin on a baking sheet lined with foil or parchment paper.

Bake for 25 minutes.

Remove from oven, slice in half. Return to the oven and bake for 15-20 minutes more or until the flesh is soft.

Remove from oven. When the pumpkin is cool enough to handle, scoop out the seeds. Peel off the skin.

Separate the fennel bulb from the greens and slice the bulb thinly.

Dice the green fennel stalks Chop the feathery greens and set aside.

Peel and dice the onion

Heat the oil In a large pot or Dutch oven.

Stir fry the onions, fennel bulb slices, and chopped stalks.

Sauté until the onions are transparent and the fennel softens. About 10 minutes.

Add the pumpkin. Stir to combine and cook for 5 minutes.

Stir in the chopped herbs. Cook for another minute.

Add the broth to the pot and bring to a boil.

Turn the heat down to low and let simmer for 30 minutes.

Season with salt and pepper.

Transfer to bowls, garnish the remaining feathery greens and chopped herbs, and serve.