Cut your sugar pumpkin into 2 halves. Scoop out the seeds and guts.
Brush little oil on top and place the pumpkin onto a baking sheet with the cut side facing down.
Roast at 350 F degrees for 45-50 minutes. Remove from oven and let the pumpkin cool down a bit. Then peel off the skin and scoop out the flesh. Set aside in a bowl.
In a pan heat some oil on medium heat. Once oil is hot add bay leaf and cook for a minute. Then add garlic and chopped onion. Cook for 2-3 minutes.
Add the pumpkin puree/flesh, roasted cumin powder, curry powder and salt and pepper. Also add sugar and give a good mix. Add water and milk and adjust the consistency as desired.
Let the soup come to a boil and then let it boil for 6-7 minutes.
Switch off the flame and let it cool down a bit (or use your immersion blender). Transfer the mixture to a blender and blend to a smooth paste. Transfer the soup back to the pan, using a strainer to remove any bigger particles. Check seasoning and let the soup simmer for additional 5 minutes.
Top the pumpkin soup with chopped cilantro, cream and spicy roasted pumpkin seeds and enjoy!