Peel and cut the pumpkin in half. Remove the fibers and seeds from the inside. Cut into pieces. On a baking sheet lined with parchment paper, place the pumpkin pieces, onion and garlic. Drizzle with olive oil and season with salt and pepper. Roast in the oven for about 1 hour until the vegetables are tender. Once the vegetables are ready, boil the vegetable broth in a large saucepan and add them. Simmer for 5 minutes. Remove from heat and blend the mixture with a hand blender until the soup has a smooth texture. Serve immediately with feta cheese pieces and fresh parsley. Tip: For extra flavor, also serve with croutons freshly baked in olive oil!