Set the oven at 350 degrees. In a roasting pan, set the pumpkins stems up.
Roast the pumpkins for 15 minutes. Leave to cool slightly. Cut a round in the top of each pumpkin to make an opening for soup. Reserve the tops. Remove the seeds and sprinkle the cavities with salt and pepper.
Return the pumpkins to the oven. Roast them for 15 minutes or until they are tender but still hold their shape. Ladle soup into tureens and cap with tops.