Heat the oven to 220°C
Place your chopped pumpkin in a in a roasting tin, pour over some of olive oil so that all the pumpkin Place you rosemary in the tin, crack some black pepper over the top. Give the pumpkin a quick toss so that they are coated with olive oil all over. Place in the oven and cook for 20 minutes (or until soft), half way through give the pumpkin a good stir.
To start the soup, put the butter, oil, onion, 1 garlic clove roughly chopped, carrot, celery and 1/2 the chilli in the pot and sweat for about 5 minutes until the onion has become translucent.
Add the roasted pumpkin and vegetable stock, bring to the boil and cook for 10 minutes.
While the soup is cooking make the flavoured oil, heat 2 tablespoons of olive oil in a frying pan, lightly crush a garlic clove and place it on the oil, after about 2 minutes add the remaining chilli, cook for another 2 minutes then add the parsley and after 1 minute remove the pan from the heat.
Blend the soup to a nice smooth consistency.
To serve the soup, place the soup in bowls, add some ricotta to the top and then drizzle over the flavoured oil.